LEMON MARMALADE
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas.
—BARBARA CARLUCCI ORANGE PARK, FL
PREP: 40 MIN. • PROCESS: 10 MIN. • MAKES: 6 HALF-PINTS
3 medium lemons
1 medium grapefruit
4 cups water
1 package (1 3/4 ounces) powdered fruit pectin
4 cups sugar
1. Peel the rind from the lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit.
2. In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside.
3. Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture.
4. Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
5. Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe the rims. Center lids on jars; screw on bands until fingertip tight.
6. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.