4 1/2 qts. water
1 1/2 c. thinly sliced grapefruit rind
1/2 c. thinly sliced orange rind
1 1/2 c. chopped grapefruit sections
3/4 c. chopped orange sections
1/2 c. thinly sliced lemon
About 2 1/4 c. sugar

Combine 1 1/2 quarts water and grapefruit and orange rind in a large Dutch oven; bring to a boil. Boil, uncovered 5 minutes; drain. Repeat procedure.

Combine 1 1/2 quarts water, rind, chopped fruit and lemon slices; bring to a boil and boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place.

Uncover; bring mixture to a boil and boil 35 to 40 minutes or until rind is tender. Measure amount of fruit and liquid; add 1 cup sugar per 1 cup fruit and liquid. Stir well; bring mixture to a boil and boil until mixture registers 220 degrees on a candy thermometer, stirring frequently.

Pour marmalade into hot sterilized jars, leaving 1/4" headspace; cover at once with metal lids and screw metal bands tight. Process in boiling water bath 10 minutes. Yield: about 3 half pints.