Canning Recipes

Grapefruit-Cranberry Marmalade
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 medium grapefruit - (4 lbs)
1 1/2 cups water
2 1/2 cups fresh cranberries
3 cups sugar

Using a vegetable peeler, carefully remove rind from grapefruit; discard
bitter white pith. Cut rind into julienne strips. Peel and section
grapefruit; set sections aside.

Combine grapefruit rind, sections, and water in a large saucepan; bring to
a boil. Reduce heat to medium, and simmer 15 minutes, stirring
occasionally. Add cranberries, and cook 10 minutes. Stir in sugar; cook
30 minutes or until slightly thickened, stirring occasionally.

Pour into decorative jars or airtight containers. Store in refrigerator
for up to 3 weeks. Alternately ladle into hot sterilized jars; seal.
Process 10 minutes in a boiling water bath.

This recipe yields about 5 half-pints.

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