Pink Grapefruit Marmalade

Grapefruit makes a shimmering marmalade that is both sweet and tangy. Pink grapefruit produces a beautiful deep color. The darker the color of the flesh, the darker the finished color of the marmalade will be. This marmalade is also excellent made with white grapefruit (which is a little less sweet than the pink) or a combination of pink and white.

MAKES: about five 8-ounce jar

INGREDIENTS:

• 7 to 9 medium pink grapefruit
• 1⁄4 cup water
• 1⁄8 teaspoon baking soda (optional)
• 5 cups granulated sugar
• 1⁄2 teaspoon unsalted butter (optional)
• 1 pouch (3 ounces) liquid pectin

 INSTRUCTIONS:

1. Using a soft scrub brush, thoroughly scrub the grapefruit, then rinse well and dry. Using a zester, remove only the outer colored portion of the peel in very thin strips from 4 of the grapefruit. Coarsely chop the strips of peel. Or use a paring knife to remove the peel and then slice it into very thin strips and coarsely chop. Measure out 1 cup. Using a knife, peel the grapefruit, removing all of the outer white pith and membrane. Cut the individual grapefruit sections away from the white membrane and remove any seeds. Discard the membrane and seeds. Chop the grapefruit sections and drain lightly, reserving the juice. Measure out 2¾ cups chopped grapefruit and add enough grapefruit juice to fill in the air gaps. Measure out an additional ½ cup of the grapefruit juice.
2. In an 8-quart stainless steel stockpot, combine the grapefruit zest, juice, water, and baking soda, if using. Bring the mixture to a boil over medium heat, then reduce the heat, cover, and simmer for 10 minutes, stirring occasionally.
3. Add the chopped grapefruit to the pot. Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Uncover the pot and stir in the sugar and butter, if using. Cook the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium high and bring to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
5. Remove the pot from the heat and skim off any foam. Let the marmalade cool for 5 minutes, stirring occasionally.
6. Ladle the marmalade into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
7. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year

VARIATION:

TANGERINE MARMALADE

• This recipe also works very well with tangerines, mandarin oranges, or tangelos. Substitute 20 to 28 tangerines, mandarin oranges, or tangelos for the grapefruit, and remove the outer colored portion of the peel in very thin strips from 12 to 15 fruits.