This is an exceedingly simple recipe (pictures later of multiple types)
12 oz lemons, ends trimmed and quartered
20 oz citrus, ends trimmed and quartered (grapefruit smaller than quartered)
2 X 1 qt. cold water.
1.5 qt sugar
Using the 2mm blade run the fruit through the food processor.
Put in food safe container with 1 quart of water and put in a cold place overnight. I use plastic
The next day put in stainless stock pot, add the other quart of water and the sugar.
Heat to 222 F. while stirring. I mean when you are stirring it should still be 222 F
Can in hot water bath for 10 minutes.
I do this four batches at a time. If you try and combine the batches while heating, you loose the color and it may burn.
I do not remove the zest as I like the bitter it adds
Four batches yields about 18 pints. They will keep several years in a cool, dark, not too humid place.
I currently have in house, to make:
I have also done and will do in the next weeks if I find
I'm looking for
Camera Nikon D-90 with internal flash.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.