2 small grapefruit (about 1/2 lbs each) 1 lemon 2 1/2 cups water 3 1/4 cups granulated sugar 2 tablespoons brandy 1. Cut grapefruit and lemon into large pieces. Remove seeds and place in a tea ball or tie in a square of cheesecloth; set aside. Place fruit in a food processor and pulse until very finely chopped. You should have 2 1/2 cups of chopped. 2. Place fruit and seeds in a large stainless steel or enamel saucepan. Asdd water, bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes. Remove and discard seeds. 3. Add sugar and bring to a full boil and boil rapidly, uncovered, until mixture will form a gel on a spoon, about 20 minutes, stirring frequently. Remove from heat and stir in brandy. 4. Ladle into sterilized jars process in a boiling water bath for 5 minutes. Please check your own sources for safe canning procedures. Makes 4 cups |
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