Grapefruit and tangerine marmalade - bon appetit

2 cups

Ingredients

Quantity Ingredient
1 large Pink grapefruit
1 pounds Tangerines (about 3 large)
5 cups Water
1½ cup Sugar

Directions

Using vegetable peeler, remove colored part of peel from grapefruit and tangerines. Chop peel coarsely. Bring 4 C water to boil in medium saucepan. Add peel; boil 10 minutes. Drain peel; rinse under cold water and drain peel again.

Cut away all pith from grapefruit and tangerines and discard. Cut fruit into ½-inch pieces, discarding seeds and reserving any fruit juices.

Combine chopped peel, chopped fruit, reserved juices, sugar and remain- ing 1 C water in heavy large saucepan. Stir mixture over medium heat until sugar dissolves. Increase heat and boil marmalade until very thick and small amount dropped onto cold plate wrinkles when pushed with fingertip, stirring frequently, about 1 hour.

Spoon hot marmalade into hot clean jars. Cool. Store in refrigerator.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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