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Grapefruit Marmalade and Poultry Relish
Marmalade and Relish
1 large pink grapefruit
2 oranges
1 lime
1 lemon
2 cups Water
5 cups sugar


Step One-
Quarter the grapefruit and remove and save the skin. Remove the pulp from the membranes, and put into a bowl. Discard seeds.

Quarter the oranges and remove and save the skin. Remove the pulp from the membranes, and add to the grapefruit pulp. Discard seeds.

Scrape and discard as much of the white pith as possible from all the rinds.

Slice rinds into very fine strips (1/8 inch wide and 3/4 inch long).
(If you like the tangy bitterness of grapefruit, leave some white pith.)

Quarter the limes or lemons and slice vertically into thin strips, rind and all. Discard seeds.

Put all the fruit, pulp and rinds into a large pot with the water and bring to a boil. Reduce heat and simmer 20 to 30 minutes. Remove from the heat and pour into a large bowl. Cover and let stand in a cool dry place for at least 10 hours or overnight.

Step Two-
Pour the fruit mixture into a large pot. Add the sugar and bring all to a boil. Boil rapidly for about 45 minutes until liquid reaches the jelly stage (220 degrees). As the water evaporates, stir frequently to prevent scorching. Remove from heat and skim off foam.

Ladel into sterilized half-pint jars, leaving 1/2 inch space at the top. Wipe rims with a damp cloth, and seal jars.

Process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6000 feet).
Remove jars from water bath and let cool for 12 hours. Test for airtight seals.

Label and store in a cool, dark place.

If you do not sterilize and process jars, refrigerate and serve within 3 weeks.

Serve on Biscuits, English Muffins, Muffins, Toast, or Crumpets or as a Relish with Turkey, Chicken or Pork Chops

Makes about 6 half-pints for storage with some leftover to taste-test and serve!

Add to your own food storage or give away as gifts!

Preparation Time: 2 days Serves:
Recipe Origin: United States
Submitted by:
Liz Miller
United States
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