Lemon Marmalade

3 lemons
1 grapefruit
1 pkg. Sure-Jell
6 cup sugar

Cover 3 lemons and 1 grapefruit with water and boil until soft when
pricked with a fork. Cut fruit in half and remove seeds and skin.
Measure pulp. Grind rind or cut in thin strips until you have 3/4 cup
pulp, rind and sufficient water in which fruit was boiled in should equal
4 cups. Add 1 package Sure-Jell to this and bring to a rolling boil.
Then add 6 cups sugar, stirring until dissolved. Boil 2 minutes. Take
off scum. Put into sterilized jars.

Notes on lemon marmalade: This takes less than 2
hours to make. It's wonderfully tart so don't skimp on the sugar. I
increase the amount of finely cut rind to 1 cup (plus a little). Yields 3
scant pints.

Ruth Smith


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