Grapefruit Marmalade Recipe 2 ingredients

To prepare this Grapefruit Marmalade Recipe 2, first take six grapefruit and four lemons; cut each fruit in quarters and slice the quarters through pulp and rind as thin as possible, discarding all seeds. Weigh the prepared fruit, and to each pound add three pints of cold water. Set aside for twenty-four hours. Let boil gently until the rind is perfectly tender, then set aside until the next day. Weight the material and to each pound add one pound of sugar. Let cook until it thickens slightly on a cold dish. The mixture will thicken still more on cooling and care must be taken not to cook it too much. Stir occasionally, while cooking, to avoid burning. Store as jelly. With a small, hard-wood board upon which to rest the fruit, and a thin, sharp knife, the slicing is quickly done. Use all the water designated.