4lbs. white grapefruit, well scrubbed (I source organic grapefruit)
6 to 9 cups of sugar

Cut the grapefruit into quarters, remove the seeds and pithy centers. Put the seeds and pith into a large square piece of cheesecloth, tie into a bag. Peel the grapefruit, cut the peel into julienne strips. Slice peeled fruit into thin slices. Place fruit and bag in a large bowl and cover with water. Soak for 12 hours. Remove bag, In a large preserve pot simmer the fruit and soaking water fro one hour. For every cup of fruit and water add 3/4 cups of sugar. Bring to a boil-boil for about 20 minutes or until the finished consistency.

Test the marmalade for correct consistency immediately after boiling. That is 220°F. Or, test by placing a small amount onto a chilled plate and let stand until cool. If the marmalade forms a skin and wrinkles when you pull your finger through it is ready. Remove from the heat for 10 minutes. Stir gently to mix skin though the marmalade. Pour into sterilized jars to within a 1/2 inch of the top. Seal and process. Makes about 5 pints

- Recipe courtesy of Brenda Athanus

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