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1
Wash fruit.
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2
Cut grapefruit into 8 wedges and orange and lemon into 4 wedges.
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3
Then cut wedges crosswise into thin slices; save juice.
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4
In 6 qt kettle, combine all fruit, fruit juice and 1 1/2 qts water.
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5
Bring to boiling; boil rapidly, uncovered for 30 min or possibly till peel is tender.
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6
Measure fruit mix; return to kettle.
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7
Add in 1 c. sugar for each c. of fruit mix.
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8
Bring to boiling, stirring, till sugar is dissolved; boil rapidly, stirring frequently 30 min or possibly till mix is thick and reaches jellying point.
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9
Meanwhile sterilize 8 jelly glasses by boiling them 20 min.
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10
Keep in warm water till ready to fill.
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11
Lift out with tongs.
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12
Remove marmalade from heat.
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13
Ladle immediately into warm, sterilized glasses, filling to within 1/2-inch of top.
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14
Cover immediately with 1/8-inch of warm paraffin.
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15
Let glasses stand overnight or possibly till cold.
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16
Cover glasses with metal lids.
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17
*To test for jellying point: dip a large metal spoon into boiling syrup; tilt spoon so syrup runs off edge.
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18
Syrup is at jellying point when it doesn't flow, but divides into 2 drops which run together and sheet from the spoon.
