1 kg pink grapefruit
2 1/2 C sugar
1 box pectin, powdered, 1 3/4 oz
Peel the fruit, taking a thin layer of the peel off (no white pith, discard it).
Cut the peel into 4mm strips.
Cut the grapefruit into sections, discard membrane and seeds.
Put the sections with juices into a bowl with the peels, add sugar. Refrigerate, covered overnight.
Add pectin and stir.
Transfer to the bread machine, select Jam from Menu. Press Start.
After 5 min, when machine beeps (I use Cuisinart), scrape the sides of the pan.
When ready, jam keeps jarred and covered for up to 6 weeks.
Match made in Heaven:
Slice of White Bread, toasted and buttered.