Categories: conserves, jams, jellies, preserves

Ingredients

• 1 grapefruit
• 4 medium oranges
• 1 lemon
• 1 quart cold water
• 2 cups boiling water
• 3 cups sugar

Directions

1. Sterilize canning jars.
2. Wash and peel fruit. Reserve pulp. Cut grapefruit and orange peels in thin strips to equal 3/4 cup each. Cut lemon peel in thin strips to equal 1/3 cup. Place all the sliced peelings in a saucepan. Add cold water, bring to a boil, reduce heat and simmer, covered, until tender (about 30 minutes). Drain.
3. Remove seeds and membrane from reserved pulp and cut fruit into small pieces.
4. In a large saucepan, combine peels and fruit pulp; add boiling water and sugar. Boil rapidly, stirring frequently, until the temperature on a candy thermometer reaches 8 degrees above the boiling point of water, about 20 minutes. (Water boils at different temperatures depending on the altitude.)
5. Remove from heat; skim. Pour hot marmalade into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. process 10 minutes in a boiling water bath.

6. makes 3 or 4 half-pint jars

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