1 lg. grapefruit
1 lg. orange
1 lemon
About 7 c. sugar

Wash fruit. Cut grapefruit into 8 wedges, and orange and lemon into 4 wedges. Then cut wedges crosswise into thin slices; save juice.

In 6-quart kettle, combine all fruit, fruit juice, and 1 1/2 quart water. Bring to boiling; boil rapidly, uncovered, 30 minutes, or until peel is tender.

Measure fruit mixture; return to kettle. Add 1 cup sugar for each cup of fruit mixture. Bring to boiling, stirring, until sugar is dissolved; boil rapidly, stirring frequently, 30 minutes, or until mixture is thick and reaches jellying point. (To test for jellying point: Dip a large metal spoon into boiling syrup; tilt spoon so syrup runs off edge. Syrup is at jellying point when it doesn't flow, but divide into 2 drops that run together and sheet from the spoon.) Be careful not to over cook, as marmalade would become too dark and taste scorched.

Meanwhile, sterilize 8 (8 oz.) jelly glasses by boiling them 20 minutes. Keep in water until ready to fill. Lift out with tongs. Remove marmalade from heat. Ladle immediately into hot, sterilized glasses, filling to within 1/2 inch of top. Cover immediately with about 1/8 inch of hot paraffin. Let glasses stand overnight or until cool. Cover glasses with metal lids. Makes 7 or 8 (8 oz.) glasses.