In her "Domestic Goddess" cookbook, she begins her grapefruit marmalade recipe by simmering the grapefruits, whole, for two hours. Then she chops them up and cooks them with sugar until it sets. What might be the benefit to this technique? I guess it combines the steps of blenching the bitterness out of the pith and cooking it until soft. But I imagine the pulp would be quite a mess to slice up after this process.
Anybody want to weigh in on this one?