Homemade Grapefruit Apple Marmalade Recipe makes a very refreshing apple preserve
and it's a simple canning recipe too!
2 medium size grapefruits
1/8 tsp. baking soda
2 1/2 cups water, divided
2 3/4 pounds apples (about 8 medium apples)
3 tbsp. lemon juice
7 cups granulated sugar
1/2 of a 6-ounce size pkg. liquid fruit pectin
Score grapefruit peel into 6 lengthwise sections.
Remove peel, and scrape off the white portion.
Cut the peel into very thin strips.
Combine the peel, baking soda, and 1 1/2 cups water in a pan.
Bring mixture to a boil, then cover and reduce heat to allow mixture to simmer for about 20 minutes, stirring occasionally, then drain.
Remove the membrane from grapefruits, then section grapefruits.
Discard the seeds, and chop the sections.
Peel, core, and coarsely chop the apples.
In a large kettle or a Dutch oven size pan, combine the cooked grapefruit peel, chopped grapefruit sections, chopped apples, lemon juice, and 1 cup of water.
Bring the mixture to a boil, then simmer, uncovered, for 10 minutes.
Gradually stir in the sugar, and bring back to a full rolling boil. Stir constantly to avoid sticking and burning.
Boil for 1 full minute.
Remove from heat, and stir in the fruit pectin.
Skim off the foam, stirring and skimming for 10 minutes.
Pour marmalade into hot, clean jars, leaving 1/4 inch headspace.
Wipe jar rims, and adjust lids.
Process in a boiling water bath for 15 minutes, starting the timer when the water returns to boiling.
See Also: Basics of Boiling Water Bath Canning
Store in a cool dry place.
Makes about 8 half-pint jars of apple marmalade.
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