I used up the last of the grapefruit and oranges that I brought back from our trip to Arizona. The grapefruit are from a cousin's yard. I added some lemon juice as well, then pretty much followed the recipe that came with the pectin. I zested the fruit, then further chopped it. Instead of chopping up the fruit, I juiced them; I am not fond of chunks! After taking off the heat, I added about 1/4 cup Gran Marnier to the jam, then proceeded to fill jars and process in a water bath canner.
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