This one is for sure a Farmgal Recipe.
Pink Grapefruit and Rose Petal Marmalade
4 large Pink Grapefruit, wash, trim, remove stickers, slice peel off, slice thin and then par-boil for 20 min, cut the grapefruit in half and get every drop of juice you can from them.
Measure out cooked peel, Grapefruit juice and 1 cup of dried rose petals into a bowl
At that point, do a 1-1-1 recipe. One cup of mix to one cup of sugar to one cup of water
Bring to boil and test to up to 220 and till thickened on the testing plate.. as I knew I wanted this as a cake glaze I cooked till I had a nice jelly on it but not as thick as a full marmalade but if you wanted it thicker, you could just cook longer 🙂
I did have some settling issues on this one.. but the flavour more then made up for it.. the bite from the grapefruit, the sweetness from the sugar and the floral undertones of the rose petals made this a huge Winner!
The Rose petals were from our farm and picked and dried for winter use in teas and such..
Just another Day on the Farm 
Love all the lovely marmelade this week! Why do some james separate/settle and others don’t? It happened with my red pepper jelly this year which I gift at Christmas. Also with recent strawberry jam but I was using frozen fruit and Pomona’s pectin so I wasn’t surprised!
Hi Penny, Sometimes, you need to cook it to a thicker marmalade to get to hold the pieces right, sometimes, you need to adjust the liquid volume downward a touch to get a thicker set and sometimes, you need have to much air in the fruit pieces depending on what you are working with..
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