Three fruit marmalade

Ingredients

Directions

Here's a marmalade recipe with some really citrus-y pizzazz! This will make about 12 6-oz. jars... Scrub the fruit and slice very thin, saving the juice. Discard the seeds and the grapefruit core. Measure the fruit and juice. Put the fruit and juice in a large pot and add three times as much water. Simmer, covered, for 2 hours, and then let stand overnight. Measure the fruit and liquid, then add an equal amount of sugar and a sprinkle of salt. Cook rapidly, in two or three batches, until the jellying point (when jelly slides off cold metal spoon in a sheet rather than in separate droplets) is reached, stirring frequently. Pour into hot, STERILIZED jars and seal. Susan Argyelan