** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Scrub the fruit and slice very thin, saving the juice.
2. Discard the seeds and the grapefruit core. Measure the fruit and juice.
3. Put the fruit and juice in a large pot and add three times as much water.
4. Simmer, covered, for 2 hours, and then let stand overnight.
5. Measure the fruit and liquid, then add an equal amount of sugar and a sprinkle of salt.
6. Cook rapidly, in two or three batches, until the jellying point (when jelly slides off cold metal spoon in a sheet rather than in separate droplets) is reached, stirring frequently.
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Dietary Notes:
This recipe is low-sodium with 1.5mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 108% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Oranges, Citric Acid allergies.
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