Grapefruit Marmalade

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                            FOOD FUNNY
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Here's another from Rosemary Zwick:

There were these two friends driving along the highway looking
for a place to stop and picnic. The first one says, "Let's stop
here, and have our picnic under that tree."

The other says, "No! Let's have it right here in the middle of
the road." They argued about it for a bit, but finally agreed to
have it in the middle of the road.

All of a sudden, a car comes speeding towards them and has
to swerve into the tree to avoid hitting them. The one friend says
to the other, "See? If we were having our picnic under that tree,
we'd be dead now!"

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                            TODAY'S RECIPE
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This unusual marmalade makes a great gift, but it's so good
you might not want to give it away.

Grapefruit Marmalade

3 large, ripe grapefruit
2 1/2 to 3 quarts (2.5 to 3 L) cold water
8 to 10 cups (2 to 2.5 L) sugar

Wash the grapefruit and dry with paper towels. With a knife
or vegetable peeler remove the skins without cutting into the
white pith. Cut the peel into strips about 1 inch (2.5 cm) long
and 1/8 inch (3 mm) wide. Cut away and discard the white
outer pith. Cut the fruit in half crosswise and wrap the halves
one at a time in a double thickness of damp cheesecloth and
twist the cheesecloth to squeeze the juice into a bowl. Wrap
the squeezed pulp in the cheesecloth and tie securely. Add
enough cold water to the bowl to make 3 1/2 quarts (3.5 L)
of liquid. Drop in the bag of pulp and the strips of peel. Let
the mixture stand at room temperature for 12 to 24 hours.
Pour the entire contents of the bowl into an 8 to 10 quart (8
to 10 L) stainless steel or enameled pot, and bring to a boil
over high heat. Reduce the heat to low and summer uncovered
for 2 hours, stirring occasionally. Discard the bag of pulp and
measure the mixture. Add 1 cup (250 ml) of sugar for every
cup of mixture, stir thoroughly, and bring to a boil over moderate
heat. When the sugar has dissolved increase the heat to high
and boil briskly, stirring occasionally, for about 30 minutes
until the marmalade reaches the temperature of 220F (104C)
or (or 8 degrees F, 4 degrees C above the boiling point of water
in your area) on a jelly, candy, or frying thermometer. Remove
from the heat and skim off the surface foam with a large spoon.
Ladle the marmalade into sterilized jars or jelly glasses. To
prevent the peel from floating to the top, gently shake the jars
occasionally as they cool. Makes about 2 quarts (2 L).
Received on Wed Dec 8 11:55:29 2010