Pink Grapefruit And Pomegranate Marmalade - cooking recipe

Ingredients

3 -4 large pink grapefruit
1 cup water
1 cup unsweetened pomegranate juice
1 (1 1/2 ounce) package powdered pectin
4 1/2 cups sugar

Preparation

Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
In a small saucepan, combine peel and water. Bring to a boil over high
heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
until the peel is softened. Set aside.
Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
Measure to make 3 cups, including juices.
In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4\" headspace.
Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.