Pink Grapefruit Marmalade

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.