Grapefruit Marmalade with Smoked Salt

• 3 cups sugar
• 2 teaspoons mild smoked salt flakes
• 2 teaspoons Pomonas Universal Pectin (see Note)
• 1/2 cup finely grated grapefruit zest (from 6 medium grapefruits)
• 6 cups strained fresh grapefruit juice (from 12 medium grapefruits)
• 2 tablespoons fresh lemon juice
• 1 tablespoon Pomonas calcium water (see Note)

1. In a medium bowl, whisk the sugar with the smoked salt and pectin.
2. In a large saucepan, whisk the grapefruit zest with the grapefruit and lemon juices and the calcium water and bring to a boil.
3. Gradually whisk in the sugar mixture and bring back to a boil over high heat, whisking, until the sugar dissolves, about 3 minutes.
4. Remove from the heat and skim off any foam.
5. Test the marmalade: Spoon 1 tablespoon onto a chilled plate and refrigerate until it cools to room temperature, about 3 minutes; the marmalade is ready when it is thickened slightly and a spoon dragged through it leaves a clear trail.
6. If the marmalade is too loose, continue simmering and test every 5 minutes.
7. Pour the marmalade into glass jars and let cool completely.

sugar, salt, pomonas universal, lemon juice, pomonas calcium water

Taken from www.foodandwine.com/recipes/grapefruit-marmalade-with-smoked-salt (may not work)