1 grapefruit
2 oranges
3 lemons
Sugar

Cut fruit -- skin and pulp -- into pieces and remove seeds. Measure. Add 3 times as much water as fruit. Let stand overnight. Drain, reserving water. Cut fruit into very thin shreds, return to water, boil 10 minutes, and let stand overnight. The second morning, add 1 cup sugar for each cup of fruit and juice and boil it until it "sheets" from the spoon (about 220 - 222 degrees). Turn into hot sterilized jars, and seal. Makes about 10 6-ounce jars.

My mommy does the chopping and cooking, but I do the measuring, adding and stirring. Then I give the marmalade to my special grownup friends for Christmas.