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You need to pick firm grapefruit with a good yellow color. It needs to be ripe when you can it. There shouldn't be any discolored peel or bad spots in the fruit. You will need to decide if you want red or white grapefruit. Do you want just one colored fruit or do you want to mix them? The grapefruit needs to be washed in cool or lukewarm water. Let it dry as you get the jars ready.
To prepare the jars, they can be washed in a dishwasher if it has a sanitized cycle. The jars can be left in the dishwasher on a heat cycle. The lids need to be washed and left in the hot water. The canner needs to be filled so that there will be an inch of boiling water over the top of the jars.
Peel the grapefruit. You can peel the grapefruit with your hands if you want. I drop citrus fruit into boiling water for about a minute. The peel won't slide off like it does with other fruit but it will loosen the white membrane from the fruit. I also use a citrus peeler to peel my grapefruit.
A citrus peeler can be found in a kitchen store with the gadgets. It looks like a crochet hook. You hook the hook-like end under the skin where the stem was and pull the peeler straight down to the bottom. Make three more cuts causing the skin to be opened in quarter pieces. Use the other end of the peeler like you do your fingernails to pries the skin away from the fruit. Pull down and the skin should come right off.
Separate the fruit into segments. Be sure to remove all the white from the grapefruit. Use your kitchen scissors to cut out the hard white in the middle of the segments. You can take out the seeds if you want to.
Most people canning use a very light syrup for citrus fruit. It helps keep the sweet taste but doesn't make the fruit heavy. You will need:
Put the water in a saucepan and pour the sugar into the water slowly as it heats up. Bring it to boiling and boil a few minutes until sugar dissolves.
By Mary Belk