- 4 clementines, peeled, seeded, and chopped
- 1 tablespoon finely grated grapefruit zest
- 1 grapefruit, pith cut off, seeded and chopped
- 2/3 cup sugar
- Kosher salt
- 2 tablespoons lemon juice
- Combine the clementines, zest, grapefruit, sugar, and a pinch of salt in a medium pot over low heat.
- Cook, stirring occasionally, until the juices are thick, 45 to 55 minutes.
- Stir in the lemon juice. Transfer to a glass jar and refrigerate for up to 3 weeks.