Pink Grapefruit Marmalade
Recipe: #15993
November 18, 2014
Categories: Breakfast, Grapefruit, 5 Ingredients Or Less, Canning/Preserving, Fat Free, Gluten-Free, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegetarian, Gifts, more
"Yield 3 cups"
Ingredients
Nutritional
- Serving Size: 1 (502.9 g)
- Calories 536.7
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 34.8 mg
- Total Carbohydrate - 138 g
- Dietary Fiber - 1.4 g
- Sugars - 88.5 g
- Protein - 3.4 g
- Calcium - 48 mg
- Iron - 0.8 mg
- Vitamin C - 125.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
Step 2
Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.Drain in a strainer or colander and rinse under running cold water.Repeat this step 5 times
Step 3
Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to a sauce pan. Stir in sugar orange water and pectin. stir until sugar is dissolved.Add peels.
Step 4
Bring to a boil over high heat and cook for 15 minutes or until until the marmalade coat the back of a metal spoon).
Step 5
Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
Step 6
Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
Step 7
Remove jars with tongs and let cool upright.
Step 8
Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
Step 9
Any jars that do not achieve a proper seal should be refrigerated.
Tips
No special items needed.