3 kg sugar
2½ litres (10 cups) water
3 champagne grapefruit*
Wash fruit, cut unpeeled lemons, oranges and grapefruit in half lengthways, and cut the halves into thin slices. Put seeds aside.
Place lemon, orange and grapefruit slices in bowl, add water, stand covered overnight. Put seeds in a thin layer of muslin and tie it firmly and put in bowl all together.
Next day, put fruit slices, liquid and muslin of seeds into large saucepan, bring to the boil (make sure muslin of seeds is tied up to the side of saucepan handle).
Reduce heat and simmer covered 30 minutes or until fruit rind is tender. Take out the muslin of seeds, squeeze as much as possible and discard them.
Add sugar, stir over low heat until dissolved. Bring to boil and boil uncovered 40 minutes or until marmalade jells when tested on a cold saucer.
Pour into hot sterilized jars and seal.
* Other types of grapefruit may be used.
DATE: September 1992
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