Blood Orange and Grapefruit Marmalade

I had a few blood oranges and two grapefruit getting older on my counter. I hate to waste fruit.  Really hate to waste any kind of fresh food.  I think that is why I like canning so much.  You preserve your fresh stuff for later.

Happy day.

This marmalade was an experiment.  It turned out just how I like my marmalade - sweet with a slight bitterness from the grapefruit and the peel.  Yum.

Blood Orange and Grapefruit Marmalade

2 grapefruit

4 - 5 blood oranges

1/4 teaspoon baking soda

2 cups water

6 1/2 cups sugar

1 package low sugar pectin (3 tablespoons)

Pat of butter (optional)

Jars and lids (this made 7 half pints)

Prepare jars and lids. Get your boiler started.

Wash your fruit and zest the fruit.

Place the zest, baking soda, and water in a large pot. Bring to a boil and then simmer for 20 minutes.

While the peel is simmering, cut the remaining white pith off of the fruit. Slice and chop the remaining fruit, trying to catch any juice.  You should have about 4 cups of fruit and juice. Don't forget to remove the seeds.

Measure out the sugar and set aside.

Add the fruit to the zest and water.  Sprinkle the pectin over the fruit.

Bring the fruit to a rolling boil.

Add the sugar all at once.  Bring to a full rolling boil. When it is at a full boil, boil exactly 1 minute.

Remove from heat. Ladle hot jam into hot jars. Wipe the rims and place hot lids and rings on jars.

Process for 10 minutes in a boiling water bath.

Remove from water and place on a towel covered counter.

Listen for the jars to ping.