2 grapefruit, lg.
4 oranges, lg.
2 lemons, lg.
Water to cover
4 c. cold water
10 c. sugar, about
3 pieces ginger root
1 tbsp. vanilla

Wash fruit, cut in thin strips, remove seeds. Cut each slice into 1/4 inch strips. Measure fruit, which should equal about 7 cups grapefruit and almost 6 cups oranges.

Place fruit in deep pan, add water to cover and bring to boiling point. Drain. Repeat process twice. Add 4 cups cold water, bring to a boil, reduce heat and simmer (uncovered), until fruit is tender (about 1 1/2 hours).

Measure fruit. Add sugar (1 cup for each cup fruit) and ginger root. Cook over low heat, stirring frequently (about 2 1/2 hours) until thickened. Add vanilla. Spoon marmalade into sterilized jars and seal at once.