If you don’t have canning jars, store the marmalade in the refrigerator but serve it within 3 weeks. And, depending on how much marmalade you will use in 3 weeks, you may want to cut the recipe in half as well. Yield is 4 half-pint jars, or 4 cups.
ingredients
directions
Peel grapefruit and lemon and cut away 1/2 pith from rind. Cut rind into slivers. Chop the fruit and reserve, along with any juice.
In an 8-quart non-reactive heavy pot, simmer rind, chopped fruit, reserved juice, water and sugar uncovered on low heat, 10 minutes.
Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
Return grapefruit mixture to a pot, and heat on medium-high heat until a sugar thermometer registers 220 degrees F, about 20 to 25 minutes.
Remove from heat, skim off the foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch space at the top
Wipe rims, seal jars and process in a boiling water bath for 15 minutes.
Store in a cool, dark place.