Directions:
Wash grapefruit; drain. Peel grapefruit, cutting deep enough to
remove white pith. Run a knife between pulp and membrane of each
section; lift out the pulp without breaking the cell structure.
Discard seeds. Make a light syrup; keep syrup hot. Pack grapefruit
into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over
grapefruit, leaving 1/2 inch headspace. REmove air bubbles. Adjust
twoppiece caps. Process pints and quarts 10 minutes in a boiling-water
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