CANNING‎ > ‎

BRANDIED GRAPEFRUIT MARMALADE

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
Comments