Quarter the oranges and grapefruit; remove and save the skins. Remove the pulp from the membranes, and put into a bowl. 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.
The next day, pour the fruit mixture into a large pot. Add the sugar and bring to a boil. Boil rapidly for about 45 minutes until liquid reaches the jelly stage (220°F). 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.
Author's Comments
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.
I tried this recipe, and though my results turned out yummy- the yield estimate was inaccurate. I came out with only 2 pints for all this work! I would suggest doubling the recipe to warrant the time invested. Very good, though.
Instructions
Quarter the oranges and grapefruit; remove and save the skins. Remove the pulp from the membranes, and put into a bowl. 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.
The next day, pour the fruit mixture into a large pot. Add the sugar and bring to a boil. Boil rapidly for about 45 minutes until liquid reaches the jelly stage (220°F). 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.
Author's Comments
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 AS GIFTS!
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