Grapefruit Marmalade Wash and pat dry the grapefruit. On a slicer, slice as thin as possible, then quarter the grapefruit slices. Fill the pot with cold water half way up the grapefruit and fill the rest of the pot with ice. Bring it to a boil, repeat this process three times. This is to get the bitterness out of the grapefruit pith. Depending on the thickness of the pith, repeat the process until theirs no bitterness. Once the bittern
ess is gone, fill with water half way up the grapefruit and add half the weight in sugar, of the total weight of grapefruit before blanching. Simmer until the mixture becomes a glaze. This will take a few hours. When its close to being done, wash the caning jars and lids in hot soapy water and place only the glass jars in a 210 F oven. 
Bring the jars up to 210 F. At this point the marmalade will be done. With the marmalade still simmering ladle the mixture into the hot jars, leaving a half inch air gap at the top. Wipe the top of the jars of all drips and screw the lids on as tight as possible.
ess is gone, fill with water half way up the grapefruit and add half the weight in sugar, of the total weight of grapefruit before blanching. Simmer until the mixture becomes a glaze. This will take a few hours. When its close to being done, wash the caning jars and lids in hot soapy water and place only the glass jars in a 210 F oven. 
Bring the jars up to 210 F. At this point the marmalade will be done. With the marmalade still simmering ladle the mixture into the hot jars, leaving a half inch air gap at the top. Wipe the top of the jars of all drips and screw the lids on as tight as possible. Place them lid down until room temp, it will take a couple of hours. You can do the same recipe with oranges without blanching them. Adding spices to this recipe is great also.
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