Contemplating red grapefruit marmalade

Three years ago we got a bunch of grapefruit from the food pantry where we collected things to feed the pigs. (I really miss those trips, and the people and the community there. I was known as “the pig lady” all over the area, wherever people would see me. Never thought that would be a nickname for me.)

But anyway, the pigs didn’t like them at all, and most of them were in decent enough shape that we had a bunch to use ourselves. We juiced a lot of it and canned it, which was delightful. I also made a couple of batches of grapefruit marmalade. I was unsure about it at first, but we love grapefruit so why not try it? We ended up really loving it. I never made it again though because grapefruit is such a luxury up here in the northeast, and it usually tastes nothing like the ones I grew up with in Texas. Oh how I miss those.

My mother sent me a case for the holidays, though, and I am trying not to eat them all in a day. I’m not sure I can bear to juice any, I’d rather just eat them. But I think I will take enough to make some marmalade so we can enjoy the flavor all year.

I wonder what changes I should make for using red grapefruit instead of yellow or orange? Hmm. I’ve also been wondering if I should add a bit of honey or maple syrup. I think some experimentation is in order with the next one I eat.

Grapefruit Marmalade

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