1 lg. grapefruit
1 lg. orange
1 lemon
Sugar (about 7 c.)

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

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

3. 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 divides into 2 drops that run together and sheet from the spoon). (Be careful not to overcook, as marmalade will become too dark and taste scorched).

4. Meanwhile, sterilize 8 (8 ounce) jelly jars.

5. 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 jars with metal lids.

Makes 7 or 8 (8 ounce) jars.