You can make this marmalade into an easy cocktail by adding rum and club soda. Then just garnish with cherries and lime slices.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Score the peel of each grapefruit, the orange, and the lime into four lengthwise sections; remove peels. Use a sharp knife to scrape off the white portions of peels; discard. Cut peels into thin strips and coarsely chop. In a medium saucepan combine peels, the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Do not drain.

  • Meanwhile, section citrus fruits, reserving juices. Add fruit and juices to peel mixture; return to boiling. Simmer, covered, 10 minutes (you should have about 3 cups fruit mixture).

  • Place cinnamon and cloves in the center of a double-thick piece of 100-percent-cotton cheesecloth. Gather the cloth and tie with 100-percent-cotton kitchen string. In a 6- to 8-quart heavy pot combine spice bag, fruit mixture, and the sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat. Remove spice bag. Quickly skim off foam with a metal spoon. Stir in rum and grenadine syrup.

  • Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to stand at room temperature 2 weeks to set.

Nutrition Facts

53 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 2 mg sodium. 8 mg potassium; 13 g carbohydrates; 0 g fiber; 13 g sugar; 0 g protein; 0 g trans fatty acid; 38 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;