| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canning | 1 | Servings | |
INGREDIENTS
| 1 | Grapefruit | |
| 2 | Oranges | |
| 2 | Lemons | |
| Sugar | ||
| Salt |
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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