Pink Grapefruit Marmalade
|Grapefruits/3 small pink||2 Large|
|Cold water||2 Cup (32 tbs)|
|Fresh ginger||2 Inch, peeled and grated|
|Sugar||4 Cup (64 tbs)|
1. Peel and save the rinds from the grapefruit. Remove and discard the white pith from inside the rinds and around the fruit. Cut the rinds into thin julienne strips. Section the fruit, discarding the membranes and reserving all the juice. (You should have about 4 cups of fruit and juice.)
2. Half-fill a large saucepan with water, add the rind, and bring to a boil over high heat, then dram. Repeat this blanching twice, then transfer to an 8-quart stainless steel or enameled stockpot.
3. Stir in the grapefruit sections and juice, the 2 cups of water, and the ginger. Bring the mixture to a full rolling boil over high heat; boil, uncovered, stirring often, for 15 minutes. Add the sugar and boil, uncovered, stirring and skimming the surface often, for 25 to 30 minutes, or until a candy thermometer registers 218° to 220°F.
4. Meanwhile, sterilize 4 half-pint jelly jars Spoon in the marmalade, leaving a 72-inch head space in each; wipe the rims well and seal. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.