Pink Grapefruit Marmalade
Breakfast, Lunch, Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 96 servings per recipe.
- 2 large pink grapefruit
- 2 large lemons
- 2 lemons lemon juice, strained
- 14 cups water
- 12 cups sugar
- Cut fruit in halves.
- Squeeze and strain juice into large stainless steel pot; reserve seeds.
- Cut grapefruit halves into sixths and lemon halves into quarters.
- With a sharp knife, remove pulp and as much of the white pith as possible.
- Place pulp, pith and seeds in square of double-thickness cheesecloth; bring corners together and tie tightly with string.
- Thinly slice rind and place in pot containing juices.
- Add juice of 2 lemons, water and bag of pulp mixture.
- Boil gently, uncovered, for about 1 to 1 1/2 hours or until rind feels soft and disintegrates when pressed between finger and thumb.
- Remove bag of pulp to bowl, squeeze well; pour juices into marmalade. (This is important to obtain a good gel.)
- Add sugar and stir with a wooden spoon over low heat until dissolved.
- Divide mixture into 3 equal portions (about 6 cups each).
- Boil each portion in large saucepan, uncovered, for about 20 minutes or until syrup gels on a cold plate or a candy thermometer registers 220 F.
- Skim off foam.
- Sir and skim a few minutes.
- Cool marmalade slightly to prevent floating rind.
- Ladle marmalade into hot sterilized jars, leaving 1/4 inch headspace.
- Process in boiling water bath for 5 minutes. Makes about 12 cups.
About This Recipe
This fresh tasting marmalade is a sweet and tart low sodium punch when added to meats, desserts, or breakfast foods.