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1
Remove the grapefruit skin with a vegetable peeler.
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2
Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup.
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3
Discard the rest.
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4
Slice off the ends of the grapefruit and the remaining grapefruit peel and pith.
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5
Remove grapefruit segments, reserving membrane.
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6
Stop when you have 5 cups of segments.
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7
Cut the ends off the Meyer lemons, deep enough so you can see the flesh.
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8
Leaving the peel on, remove the segments of lemon and reserve the membrane.
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9
Cut the segments crosswise into 1/4-inch pieces.
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10
Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
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11
In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag.
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12
Add lemon juice and 2 1/2 cups water.
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13
Simmer until the grapefruit peel is tender, 25 to 30 minutes.
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14
Let cool.
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15
Preheat the oven to 225 degrees.
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16
Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin.
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17
Add pectin and sugar to the pot.
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18
Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test.
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19
(Spoon a little onto a plate and put in the fridge for 3 minutes.
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20
If it thickens like jam, it is done.)
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21
Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven.
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22
When jam is done, remove jars from the oven.
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23
Ladle jam into the jars, filling them as high as possible.
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24
Wipe the rims.
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25
Fasten the lid tightly.
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26
Let cool.
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27
If you don't get a vacuum seal, refrigerate the jam.
