1. In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.
2. In a food processor, working in batches, pulse the grapefruit and lemon until chopped fine, but do not purée.
3. In a large heavy-bottomed pot, combine the grapefruit/lemon mixture, pineapple, and sugar. Bring to a boil over medium-high heat, stirring. Boil hard, stirring constantly for 10 minutes, or until the mixture begins to thicken and stick to the spoon. Remove from heat. Skim off any foam and discard.
4. Place the hot jars on a cutting board. If using, place 1 teaspoon rum in each jar. Using a funnel, ladle the hot marmalade into the jars, leaving a 1/4-inch headspace. Remove any air bubbles and add additional marmalade if necessary to maintain the 1/4-inch headspace.
5. Wipe the rims of jars with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.
6. Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn to high heat. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.
The can-do guide to water bath and pressure canning for beginners
For many people, canning conjures memories of cozy kitchens filled with fresh flavors. Whether you’re picking up this time-honored tradition again or just starting out, The Beginner’s Guide to Canning teaches you everything you need to know about water bath and pressure canning, with plenty of recipes for jams, pickles, vegetables, soups, and more.
This beginner’s guide starts your canning journey with an easy primer laying out all the essential information about pressure and water bath canning. In the first chapter, you’ll find several easy, sure-fire hits, like Low-Sugar Berry Jam and Dilly Beans, including step-by-step illustrations. From there, try your new skills with any of the 90 comforting classics and new twists that are sure to tickle your taste buds.
The Beginner’s Guide to Canning includes:
Can you preserve it? Yes, you can with The Beginner’s Guide to Canning.
“From Dilly Beans to jelly, this book is jam-packed with goodness! Diane Devereaux can ‘produce’ results for you and bring them to fruition. This book is easy to read and full of useful recipes.” ―Rick Vuyst, host of the Flowerland Show WOOD radio, owner of Flowerland stores, author of I Just Wet My Plants
“Diane Devereaux has proven once again why she is the queen of canning! An utterly thorough, conscious, and mindful approach to the preservation of nature’s bounty. This book embraces technique, safety, and the celebration of seriously good food.” ―Chef Jason Roberts, TV personality and author
“Diane Devereaux's newest book is just what you need. Beginner's Guide To Canning is factual, economically beneficial, and healthy. Easy to follow, great tips, and full of delicious recipes!” ―Rich Beresford, founder of AroundTheCabin.com
Diane Devereaux is The Canning Diva®, a nationally syndicated food preservation expert, television presenter, instructor, mother of two, and author of The Complete Guide to Pressure Canning and Canning Full Circle: From Garden to Jar to Table.