Grapefruit Marmalade

Wash new, 2 5-ounce jars and unused lids in warm soapy water then immerse in simmering hot water until ready to fill.

Carefully run a zester around 2 of the grapefruits to produce ribbons of grapefruit zest. Set aside. Use a sharp knife to cut away thin strips of peel from the two remaining grapefruits.

Continue peeling off the remaining outer layer and discard. Cut grapefruits into even wheel shapes and discard seeds.

In a non-reactive saucepan over medium-high heat, add grapefruit wheels, zest strips and 3 cups of white sugar. Stir well to coat the fruit. Cook while continuously stirring until bubbling.

Gently mash the fruit until juices are released and mixture liquifies.

Add zest ribbons and cook for another 30 minutes.

Reduce heat to low and cook, stirring continuously over a gentle boil for about 10 minutes until marmalade begins to stick to the back of a spoon. Scoop out any excess white foam that may form during the cooking process.

Place a drop of marmalade onto a plate and transfer to the freezer for 3 minutes then test consistency to meet your preference.

Once set, pour grapefruit marmalade into sterilized jars, pack them tightly and leave about ¼-inch space from the top. Remove any air bubbles, wipe the rims so that they are completely clean then seal and screw tightly.

Let the jars cool at room temperature, then set aside for at least 24 hours before using. Store jars in a dark, cool area.