Orange-Grapefruit Marmalade

1. 1

   Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.

2. 2

   In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.

3. 3

   Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.

4. 4

   In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.

5. 5

   Measure 3 cups cooked fruit mixture; add sugar and mix well.

6. 6

   Bring to full rolling boil and boil, uncovered, 1 minute.

7. 7

   Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.

8. 8

   Pour into hot, sterilized jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.