3 large, ripe grapefruit
2+1/2 to 3 quarts (2.5 to 3 L) cold water
8 to 10 cups (2 to 2.5 L) sugar
Instructions:
Wash the grapefruit and dry with paper towels. With a knife or vegetable
peeler remove the skins without cutting into the white pith. Cut the peel
into strips about 1 inch (2.5 cm) long and 1/8 inch (3 mm) wide. Cut away
and discard the white outer pith. Cut the fruit in half crosswise and wrap
the halves one at a time in a double thickness of damp cheesecloth and
twist the cheesecloth to squeeze the juice into a bowl. Wrap the squeezed
pulp in the cheesecloth and tie securely. Add enough cold water to the bowl
to make 3+1/2 quarts (3.5 L) of liquid. Drop in the bag of pulp and the
strips of peel. Let the mixture stand at room temperature for 12 to 24
hours. Pour the entire contents of the bowl into an 8 to 10 quart (8 to 10
L) stainless steel or enameled pot, and bring to a boil over high heat.
Reduce the heat to low and summer uncovered for 2 hours, stirring
occasionally. Discard the bag of pulp and measure the mixture. Add 1 cup
(250 ml) of sugar for every cup of mixture, stir thoroughly, and bring to a
boil over moderate heat. When the sugar has dissolved increase the heat to
high and boil briskly, stirring occasionally, for about 30 minutes until
the marmalade reaches the temperature of 220F (104C) or (or 8 degrees F, 4
degrees C above the boiling point of water in your area) on a jelly, candy,
or frying thermometer. Remove from the heat and skim off the surface foam
with a large spoon. Ladle the marmalade into sterilized jars or jelly
glasses. To prevent the peel from floating to the top, gently shake the
jars occasionally as they cool. Makes about 2 quarts (2 L).
