Tart, tangy, a little bit sour with a little bit sweet… and the texture’s just right, too. The grapefruit marmalade has fulfilled all requirements of its name! I’m just thrilled I didn’t spend my two hours of grapefruit-watching for nothing. Now I’ve got 6 and a half cans of the stuff… all of which should last for at least a year! Hurray, canning!
My advice? Buy jar tongs (like these) because they look like they’d make life a lot simpler around all that boiling water. And expect plenty of cleanup time… by the time my jars were out and cooling, the entire kitchen was covered in sticky grapefruit. Oh, and instead of chopping up all of the steaming hot grapefruit by hand, I sliced it then gave it a few pulses in the blender. (make sure it cools down first, though! hot things + blender = bad news!) That was way easier than slicing squishy grapefruit, especially since I didn’t want big chunks of peel floating in my jam.
I still can’t believe I made something that tastes like real marmalade. That was fun.