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Ingredients
- 1 lrg Grapefruit
- 1 lrg Orange
- 1 x Lemon
- 7 c. Sugar, about
Directions
- Wash fruit. Cut grapefruit into 8 wedges and orange and lemon into 4 wedges. Then cut wedges crosswise into thin slices; save juice. In 6 qt kettle, combine all fruit, fruit juice and 1 1/2 qts water. Bring to boiling; boil rapidly, uncovered for 30 min or possibly till peel is tender.
- Measure fruit mix; return to kettle. Add in 1 c. sugar for each c. of fruit mix. Bring to boiling, stirring, till sugar is dissolved; boil rapidly, stirring frequently 30 min or possibly till mix is thick and reaches jellying point. Meanwhile sterilize 8 jelly glasses by boiling them 20 min. Keep in warm water till ready to fill. Lift out with tongs.
- Remove marmalade from heat. Ladle immediately into warm, sterilized glasses, filling to within 1/2-inch of top. Cover immediately with 1/8-inch of warm paraffin. Let glasses stand overnight or possibly till cold. Cover glasses with metal lids.
- Makes 7 or possibly 8 glasses.*To test for jellying point: dip a large metal spoon into boiling syrup; tilt spoon so syrup runs off edge. Syrup is at jellying point when it doesn't flow, but divides into 2 drops which run together and sheet from the spoon.
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