Active Time: 20 Minutes
Total Time: 2 Hours
Peel zest to your liking, either with a vegetable peeler then finely sliced or if you prefer a smoother marmalade microplane the zest.
Place a large heavy bottom pot over medium heat. Add the grapefruit juice, water, and zest to the pan and allow it to simmer.
Cook on low until the zest is cooked to your liking.
Dry blend the xylitol, LM pectin, and calcium lactate.
Whisk the grapefruit mixture and sprinkle in the xylitol, LM pectin, and calcium lactate.
Bring this mixture to a gentle boil and cook for 2 minutes.
Pour this mixture into the sanitized jars and seal. Allow the jars to cool until they seal themselves.
Store for up to a year if kept sealed or a month in the refrigerator.