INGREDIENTS

INSTRUCTIONS

Here's a marmalade recipe with some really citrus-y pizzazz! This will
make about 12 6-oz. jars... Scrub the fruit and slice very thin, saving the
juice. Discard the seeds and the grapefruit core. Measure the fruit and
juice.  Put the fruit and juice in a large pot and add three times as much
water.  Simmer, covered, for 2 hours, and then let stand overnight. Measure
the fruit and liquid, then add an equal amount of sugar and a sprinkle of
salt.  Cook rapidly, in two or three batches, until the jellying point
(when jelly slides off cold metal spoon in a sheet rather than in separate
droplets) is reached,
stirring frequently. Pour into hot, STERILIZED jars and seal. Susan
Argyelan
Posted to MM-Recipes Digest V4 #121 by EUGF52A@prodigy.com (MR DAVID H
WIELAND) on Apr 30, 1997

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