Grapefruit-Orange Marmalade

Directions

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Makes: 5 jars (236 ml)

Place five 236-millilitre jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Thoroughly wash oranges and grapefruit and remove peel in large segments. Scrape white pith from peel; discard pith. Slice remaining peel into paper-thin strips, set aside.

Using a sharp knife, remove outer membrane from peeled fruit and discard. Working over a bowl to catch juice and pulp, separate segments from membrane; discard membrane and seeds.

Place sugar, orange juice and sliced peel into a sauce pot; cook over medium-low heat for one hour, stirring occasionally. After an hour on the stove, the juice will be reduced and starting to thicken. Add the chopped oranges and grapefruit to the pot, and continue to cook until a marmalade consistency is achieved, approximately 45 minutes.

Add hot mixture to jar, leaving ¼-inch headspace from the top. Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.

When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 feet, process –boil filled jars – 10 minutes.

When processing time is complete, remove canner lid, wait five minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.