Rhubarb Grapefruit Marmalade
Well mine came out just I thought,dark, but the taste is really fantastic.
Ingredients
- 3 pc. red grapefruit (unpeeled), (I used pink)
- 1 pc. lemon
- 6 cups sugar
- 4 cups sliced fresh rhubarb
Instructions
- Scrub grapefruit; cut out stem and blossom ends and any blemishes. Cut in half crosswise. With citrus juicer, squeeze out juice of grapefruits and lemon, dislodging seeds. Strain through sieve into bowl; set juice aside. Remove membranes and set aside.
- Place seeds and any membranes on 8-inch square double-thickness fine cheesecloth. Bring up sides; tie top with string, enclosing seeds loosely. Place in large heavy saucepan. Pour in juice.
- On cutting board, stack grapefruit skins. Cut into 3 parallel strips; cut away excess white pith from strips. Cut crosswise into slightly less than 1/4-inch thick strips. Add to pan.
- Add 5 cups water to pan; bring to simmer over medium heat. Reduce heat, cover and simmer gently, stirring often, for about 2-1/2 hours or until peel turns to mush when pressed between fingers.
- Remove seed bag and let cool; squeeze juice from bag into pan. Mixture should measure 5 cups. If more, uncover and simmer longer; if less, add water.
- In clean Dutch oven, stir together grapefruit mixture, sugar and rhubarb; bring to boil over high heat, stirring constantly.
- Boil vigorously, stirring constantly, until setting point is reached, about 20 minutes. To test, remove from heat. Drop 1 tsp mixture onto 1 chilled plate; freeze for 1 minute.
- Remove from freezer. Surface should wrinkle when edge is pushed with finger. If too liquid, return to heat and repeat test every few minutes with chilled plate. Skim off foam.
- Pour into prepared half pint canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Boil in boiling water canner for 10 minutes.