| How To Cook: |
|
|
1. Wash the grapefruit and pat dry with paper towels. With a knife or rotary peeler remove the skins without cutting into the bitter white pith. Cut the peel into strips about 1 inch long and 1/8 inch wide.
|
2. Cut away and discard the white outer pith. Slice the fruit in half crosswise, wrap the halves one at a time in a double thickness of damp cheesecloth, and twist the cloth to squeeze the juice into a bowl. Wrap the squeezed pulp in the cheesecloth and tie securely.
|
3. Add enough cold water to the bowl to make 3½ quarts of liquid. Drop in the bag of pulp and strips of peel. Let the mixture stand at room temperature for at least 12 hours.
|
4. Pour the entire contents of the bowl into an 8- to 10-quart stainless-steel or enameled pot, and bring to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered for 2 hours.
|
5. Discard the bag of pulp and measure the mixture. Add 1 cup of sugar for each cup of mixture, stir thoroughly, and bring to a boil over moderate heat.
|
6. When the sugar has dissolved, increase the heat to high and, stirring occasionally, boil briskly for about 30 minutes, until the marmalade reaches a temperature of 220° (or 8° above the boiling point of water in your locality) on a jelly, candy or deep frying thermometer.
|
7. Remove from the heat. With a large spoon, skim off the surface foam. Ladle the marmalade into hot sterilized jars or jelly glasses. To prevent the peel from floating to the top, gently shake the jars occasionally as they cool.
|
Translate this recipe: