Grapefruit Marmalade

Prep : 40 minutes  plus overnight     Cook time : 50 minutes  Makes 4 half pints

2              large thick-skinned grapefruits
1              large thick-skinned lemon
2              cups water
4              cups sugar

1 .        Peel grapefruit  and lemon ; cut away inner white part  leaving  rind and white pith  about 3/8-inch thick . Cut into slivers  3/4-inch thick and 1/8-inch wide . Discard  excess pith , fiber . Chop fruit coarsely .
2 .         In an nonreactive heavy kettle  over moderately high heat  , simmer rind  , chopped fruit  , reserved juice  and water  uncovered for 10 minutes  . Pour  into  a large heatproof  glass bowl  and let stand , covered , in a cool place overnight.
3 .        Return mixture  to kettle  ; add sugar  and set over moderate heat . Insert  a candy thermometer and bring to a boil  , stirring  until sugar dissolves  . Continue boiling  , stirring occasionally  until thermometer  registers 218* to 220* F.
4 . Remove from heat  , skim off form  and ladle into sterilized half-pint canning jars  leaving  1/4-inch head space . Label and store in cool dark place .
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ORANGE MARMALADE :Prepare as directed above  , substituting 2 large navel oranges  or Valencia oranges  for  grapefruit . Do not didcard seeds  ; instead  , tie the seeds  in cheesecloth  and simmer  along  with rind and chopped fruit. Remove bag of seeds  before cooling  overnight  , then prepare ad directed . Makes 4 half-pints.
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GINGER-IME MARMALADE : Prepare  as directed , subtituting 6 large limes  for grapefruit  and using 1-1/2 cups sugar to each 1 cup fruit mixture . Stir in 1/3 cup finely chopped crystalized ginger  after sugar dissolves in step 3 , then proceed as directed . Makes 4 half-pints .

The marmalades makes a tangy  breakfast  for English  muffins or toast .