Grapefruit Marmalade recipe

Ingredients:
2 large grapefruits
1 lemon Hmm, I don’t have a lemon. Well, whatever
4 cups granulated sugar. I don’t have any granulated sugar, but I do have some confectioner’s powdered sugar. That should be fine.

Instructions:
Shave off some of the grapefruit rind for flavoring. This grapefruit looks kind of ugly, which is why I wanted to make it into marmalade in the first place, so I think I’ll just throw away the rind.

Peel grapefruits and cut into pieces. Spend a lot of time picking out dozens of tiny seeds. Put in a bowl and mix with two cups of water, then boil for 10 minutes.

Cover mixture and place somewhere cool overnight. No. Maybe that makes sense if you’re trying to soak the rind or something, but I didn’t put in any rind, so … whatever, let’s just keep boiling it.

Add 4 cups of granulated 2 and 3/4 cups of confectioners sugar. I probably should have checked how much sugar I had before starting cooking…

Boil for 10 more minutes, then pour into jars for canning. I don’t have any canning jars, but don’t you have to boil it for like 15 minutes when you’re canning? Let’s just keep boiling it.

It still looks pretty soupy. I think I’m just gonna boil it for like an hour.

OK, now it really looks pretty thick, which is good, ’cause I’m not trying to make a syrup here. Let’s pour it off into a jar…

OMG, the whole thing fits into this jar?! That’s less than a pint. That’s actually less volume than the sugar or grapefruit alone! This stuff is going to be really strong.

Refigerate overnight.

Makes:
Almost a pint of deep red jelly that tastes very mildly of grapefruit. Not really a marmalade at all, but pretty good stuff.