Ingredients
- 2 ruby red grapefruits
- 2 navel oranges
- 1/8 t. baking soda
- 2 lemons
- Juice of 2 medium-size oranges (about 2/3 cup)
- 3 cups sugar
- 1 envelope liquid fruit pectin (from a 6 oz. box) (such as Certo)
- Pinch ground cloves
- Makes 5 half-pint containers
Preparation
Step 1
With a sharp knife, cut peel from one of the grapefruit and one of the oranges, avoiding as much white pith as possible. Cut half of the resulting peel into thin 1” strips; finely chop the second half. Combine all of the peel, baking soda and 1 3/4 cups water in a large saucepan. Bring to a boil; cover and reduce heat to medium. Simmer 18 minutes, stirring occasionally.
Meanwhile, with a sharp knife, cut off remaining peel and white pith from all of the fruit. Discard peel and pith. Following sections, cut fruit from membranes, working over a large bowl to catch any juice.
Add fruit sections, any reserved juice and the fresh-squeezed orange juice to peel in saucepan and bring to a boil. Simmer 5 minutes, breaking apart fruit sections with a wooden spoon. Stir in sugar and pectin. Bring to a boil. Reduce heat to medium-high and boil 5 minutes, stirring constantly, until sugar and pectin are dissolved. Remove from heat; stir in cloves.
Carefully ladle or pour marmalade into five clean half-pint jars with tight-fitting lids or divide between two larger jars or containers. Let cool, uncovered, to room temperature. Screw on lids and refrigerate until cold. Store, refrigerated, for up to 3 weeks.