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Instructions |
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Line a 13x9-in. pan with non- stick foil. Let foil extend over ends of pan.
Remove 1/4 cup zest and 1 cup juice from grapefruit.
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Put zest, 1 cup of sugar, and 1/4 cup juice in a blender; puree. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cups juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
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Let boil gently for 4 min; stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectinand food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
Let stand at roomp temperature until jelly is firm to the tough, about 2 hours.
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Put 1 cup sugar on wax paper or plate. Lift foil by ends onto cutting board. Cut with small cookie cutter, or into squares. Lift shapes from foil and coat in sugar.
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Originally Submitted
2/6/2009
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