I found a recipe that called for five (5) lbs of grapefruit. I was puzzled. Was that with the peel or without? It makes a difference.
I peeled the juicy grapefruit recently picked from our tree on the Back Forty and added three (3) cups of water into the large pot with the grapefruit and let it stand in the fridge overnight.
In the morning, I added another cup of water and boy! did it get watery! I boiled, cooked, and simmered the juice for a long time and it still stayed watery. I had some store bought pectin that I added to the pot and let it simmer.
To spice it up, I added a large stick of cinnamon, some whole aromatic peppers, and shared 1/4 cup Southern Comfort with the mixture before removing it from the stove.
I ended up with nine (9) small jars of sweet tasting marmalade.
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