Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools.
Cooking Light JULY 2010
Carefully remove rind from fruit using a vegetable peeler; discard white pith. Cut rind from 1 orange, 1 grapefruit, and lemon into 1 x 1/4-inch strips. Section fruit; cut into 1-inch pieces. Discard seeds; reserve juice.
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 1 hour or until thick, stirring occasionally. Cool. Pour into airtight containers.
Note: Store marmalade in the refrigerator for up to three weeks.
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