Grapefruit Marmalade with Smoked Salt

1. 1

   In a medium bowl, whisk the sugar with the smoked salt and pectin.

2. 2

   In a large saucepan, whisk the grapefruit zest with the grapefruit and lemon juices and the calcium water and bring to a boil.

3. 3

   Gradually whisk in the sugar mixture and bring back to a boil over high heat, whisking, until the sugar dissolves, about 3 minutes.

4. 4

   Remove from the heat and skim off any foam.

5. 5

   Test the marmalade: Spoon 1 tablespoon onto a chilled plate and refrigerate until it cools to room temperature, about 3 minutes; the marmalade is ready when it is thickened slightly and a spoon dragged through it leaves a clear trail.

6. 6

   If the marmalade is too loose, continue simmering and test every 5 minutes.

7. 7

   Pour the marmalade into glass jars and let cool completely.

* Per serving · 4 servings · Values may vary.