As for the amount of sugar in this recipe, a good rule of thumb to follow is ¾ cup of sugar for each cup of cooked fruit. If Seville oranges cannot be found, you might wish to add a couple of lemons to impart additional tartness.
2 large grapefruits
6 oranges, preferably Seville
1 cup white granular sugar, more or less
1 cup brown sugar
- Wash the fruit, slice thinly, and cover with water in a saucepan.
- Allow the fruit to stand, covered, overnight.
- The next day, bring the fruit and water to a boil and simmer until the fruit is tender, about 40 minutes.
- When the fruit is nearly tender, place the sugars on a sheet pan in a warm 275°F oven. Heat for about 20 minutes.
- Add the heated sugars to the fruit and continue to cook until the fruit sets. Keep a chilled plate in the freezer to test the thickness of the fruit throughout the final cooking process. Place a small amount of the cooking fruit on the cold plate. If it is done, it will set up quickly.
- Cool slightly, place in sterile jars, and process accordingly.