Ruby Red Grapefruit Marmalade

Dips and Spreads.
A twist on the classic citrus concoction, grapefruit marmalade tastes as good as it looks. Make sure to cut the zest strips as thin as possible. 

Ruby Red Grapefruit Marmalade


Quantity Ingredients
3 large pink grapefruit (abt 3 lbs)
2 lemons
3 cups water
3-1/2 cups granulated sugar


1. With vegetable peeler, remove thin outer zest from grapefruit and lemons. With sharp knife, cut zest into very fine strips (1 to 2 inches long). You should have about 1 1/2 cups grapefruit zest and 1/3 cup lemon zest. 2. In large enamel or stainless steel saucepan, combine zest and water. Bring to a boil over high heat; reduce heat, cover and boil gently for 20 minutes. 3. Remove and discard remaining white pith from grapefruit and lemons. Cut grapefruit and lemons in half, then into pieces; remove and discard seeds. Put pieces in food processor or blender and process until finely chopped (about 4 1/2 cups). 4. Add to zest and bring to a boil over high heat; reduce heat, cover and boil gently for 10 minutes, stirring frequently. 5. Add sugar to fruit. Return to a boil over high heat and boil rapidly, uncovered, for about 30 minutes or until mixture gels on a cold plate or a candy thermometer registers 220 F, stirring frequently. Remove from heat. Skim off foam. Stir and skim a few minutes. 6. Ladle marmalade into hot sterilized jars, leaving 1/4-inch headspace. Process in boiling water bath for 5 minutes. 

Source: Put a Lid on It by Ellie Topp and Margaret Howard, Macmillan Canada, 1997.