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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas.Barbara Carlucci, Orange Park, Florida Ingredients:
3 medium lemons |
1 medium grapefruit |
4 cups water |
1 package (1-3/4 ounces) powdered fruit pectin |
4 cups sugar |
Directions:
1. Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit.
2. In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until peel is softened. Remove from the heat and set aside.
3. Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture.
4. Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
5. Remove from the heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints.
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