Advertisement
Grapefruit Marmalade
- Makes about
6
half-pint jars - Difficulty
Easy
Published 2010
Use either white or ruby grapefruit. This makes a big batch, and the segmenting will take some time; consider it a good excuse to call a neighbor over.
Ingredients
6 to 6½ pounds 2 4 cups
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Use a vegetable peeler to cut the zest from 3 of the grapefruits, then stack the slices and cut them crosswise into thin julienne strips; you should have abou
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe