Orange Lemon Grapefruit Marmalade

Ingredients

1 grapefruit thin-skinned

2 larges navel oranges

1 large lemon thin-skinned

12 cups water

8 cups sugar

Preparation

Peel grapefruit; scrape white pulp from rind and discard pulp. Cut yellow rind into very thin strips. Cut grapefruit into sections (removing membrane). Prepare oranges and lemon in same way, and remove any seeds.

Combine fruit and rinds in water; let stand all night. Boil 10 minutes; set aside to cool. Stir in sugar. Boil again, stirring frequently over low heat until jelly test is satisfactory or until candy thermometer reads 218 F degrees.

Pour into sterile jars and cover with paraffin; refrigerate or use a hot bath method to boil and seal.