Grapefruit Marmalade

Grapefruit Marmalade

Ingredients:
1 to 3 Texas Ruby Red or Rio Star grapefruit
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin

Directions:
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and
discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water
and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring
occasionally.
Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10
minutes.
Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high
heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in
pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
Grapefruit Marmalade 55
Green Olives with Preserved Lemons
1 jar green olives in brine
Sliced peel of 1 preserved lemon*
Sprig of thyme
Drain olives, keeping half the brine. Pack jar with olives, lemon peel and thyme. Mix brine with
enough olive oil and white wine vinegar to fill the jar and pour over the olives. Leave for a couple of
weeks.
* see recipe for Preserved Lemons
Green Olives with Preserved Lemons 56
Green Tomato Relish
This is good served with fried fish and hush puppies.