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

Combine remaining 1 1/2 quarts water, boiled 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. Add sugar to 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 1/2-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.

this recipe yields 3 half-pints.

Yield: 3 half-pints

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