Heres a marmalade recipe with some really citrus-y pizzazz! This will make about 12 6-oz. jars... Scrub the fruit and slice very thin, saving the juice. Discard the seeds and the grapefruit core. Measure the fruit and juice. Put the fruit and juice in a large pot and add three times as much water. Simmer, covered, for 2 hours, and then let stand overnight. Measure the fruit and liquid, then add an equal amount of sugar and a sprinkle of salt. Cook rapidly, in two or three batches, until the jellying point (when jelly slides off cold metal spoon in a sheet rather than in separate droplets) is reached, stirring frequently. Pour into hot, STERILIZED jars and seal. Susan Argyelan Posted to MM-Recipes Digest V4 #121 by EUGF52A@prodigy.com (MR DAVID H WIELAND) on Apr 30, 1997
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|Serving Size: 1 Serving (705g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 1117.2mg||29 %|
|Total Carbohydrate 85.7g||25 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 72.8g|
|Protein 6g||9 %|
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Calories per serving: 326
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