Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Winter
  • Fall
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

(1)

Grapefruit Marmalade

Ingredients
  • 3 pounds pink grapefruit (about 2 large)
  • 2 large lemonsj
  • 4 extra T lemon juice
  • 14 cups of water
  • 12 cups of sugar
Instructions

Cut fruit in half, squeze and strain juice into pot. Reserve seeds. Cut grapefruit halves into sixths, lemons into quarters. Remove pulp and white piths, put seeds, pulp and white into cheese cloths, tie into bag. Slice rind thinly. Put into pot with juice. Add extra lemon juice and water. Put in bag of seeds, pulp and pith. Boil gently, uncovered about 1-1/12 hours until the rind feels soft between your fingers. Remove bag and squeeze well back into pot (this is important since this is where most of the pectin is). Add sugar and stir with wooden spoon over low heat until dissolved. Divide into thirds (about 6 cups each) and boil each in large suacepan about 20 minutes (until it jells or is 220 degrees F. Skim and pour into jars. Seal 5 minutes in boiling water bath. We actually used ruby (not pink) grapefruit and the canning kitchen group really like it.

Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

1

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo