deborahjross | Grapefruit day

We -- or rather, Dave, using a long-handled picker, harvested the last of this season's grapefruit. The amount came to around 80 or 90. Some went to our Quaker meeting, but the rest are washed and awaiting the next exciting step. I think I can store some in the refrigerator, but most are so ripe, the skins are soft and they won't keep for any length of time. Therefore, I will spend this afternoon canning and creating marmalade. Grapefruit marmalade is amazing stuff, but tedious to make. This time, I'll try buzzing the peeled outer rind in a food processor instead of using a knife to create thin strips. It's also possible to make crystallized grapefruit rind and chocolate-dipped grapefruit rind, but candy is not what we need more of!

Canned grapefruit turns out a bit soupy, but is okay for non-grapefruit-season. It retains enough vitamin C to be worth eating.