To avoid cluttering the what have you put up thread I'm posting it in a new one.

I went off the recipe for citrus jelly from sure-jell and another recipe from the web (linked below). I thought I took notes but I can't find them so I hope I remember right. I don't really taste the grapefruit so much but it did tone down the cranberry. Tastes good on a pb&j.

I peeled and cut the flesh of some grapefruit out of the membranes. I think I had about 3 1/2 cups. I didn't use any zest b/c I really didn't care for the grapefruit lemon marmalade that I made last year.

I had about 1 cup of cranberries that my mom found in her freezer.

I cooked the grapefruit and cranberries until the cranberries popped and then pureed them with a stick blender.

I added a box of sure-jell. (I probably could had used the membranes and seeds and cooked this the old fashioned way to make it set without pectin - especially with the cranberries, but I had already made 3 batches of kumquat marmalade and two batches of christine ferber strawberries and I was tired.

I think I added 4 1/2 cups of sugar.

It made about six jars.

This is the recipe for the citrus jelly:

3-1/4 cups prepared juice (buy about 8 medium oranges and 2 medium lemons)

1 box SURE.JELL Fruit Pectin

1/2 tsp. butter or margarine

4-1/2 cups sugar, measured into separate bowl

Make It!

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Squeeze juice from oranges; strain. Measure exactly 3 cups orange juice into 6- or 8-qt. saucepot. Squeeze juice from lemons; strain. Measure exactly 1/4 cup lemon juice into saucepot with orange juice.

Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Here is a link that might be useful: http://divya-dilse.blogspot.com/2011/02/cranberry-grapefruit-jam.html