Unsweetened Grapefruit Marmalade

makes 7 4oz jars.

Ingredients:

6 small grapefruits

pomona's universal pectin (optional as grapefruit is high in pectin) 1tsp calcium water, 1 tsp pectin powder.

Wash the grapefruits in cold water

with a vegetable peeler remove only the colored part of the peel of one grapefruit, chop finely. Then place the peel into a large pot with 1 cup of water and 1/8tsp of baking soda, bring to boil, then simmer for 20 mins to make the peel soft.

While the peel is simmering, peel the grapefruits and remove as much of the white pith as possible.

Slice the peeled grapefruits in half and use scissors to snip out the white pithy centers, save any juice that leaks out.

Separate all the grapefruit segments over a bowl taking out any pith, seeds or hard bits. 

Then add the fruit to the simmering peel, add 1 tsp calcium water (if using pectin) and simmer for another 10 mins. 

Bring to the boil for 1 minute, add the pectin (if using). Boil for another minute.

Check setting point by using a cold plate from the freezer, if it doesn't seem to gel boil for another minute and repeat. 

Ladle into sterilized jam jars. 

Then process these jam jars in a large pot of boiling water for 15 minutes to help reduce spoilage. 

Leave the marmalade for 2-3 weeks before eating (i left mine in a cupboard not the fridge) as it needs the 2-3 weeks to set and to get the taste to become sweeter.

Can also freeze it and defrost in the fridge, lasts a couple of weeks once opened.