Grapefruit Marmalade

Prep :  40 minutes + overnight      Cook : 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 shivers 3/4-inch long  and 1/8-inch wide . Discard excess  pith , fiber  and seeds  . Chop fruit  coarsely  , reserving  juice .
2 .         In an 8-quart  nonreactive heavy kettle  over moderately high heat , simmer rind  , chopped fruit  , reserved juice  and water  , uncovered for 10 minutes . Pour in 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 21*F to 220*F.
4 .         Remove  from the heat , skim off foam  and ladle into sterilized  half-pint canning jars , leaving  1/4-inch  head space . Wipe  rims  and seal . Place label and store in a cool dark place .


                            ORANGE MARMALADE
Prepare as directed  above  , substituting  2 large  navel oranges  or Valencia  oranges  for the grapefruit  . Do not discard seeds  ; instead  tie  seeds in cheesecloth  and simmer  along  with rind  and chopped fruit . Remove bag  of seeds  before  cooling overnight , then proceed  as directed . Makes 4 half-pints.


            GINGER-LIME MARMALADE
Prepare  as  directed . substituting  6 large limes  for the grapefruit  or oranges   and using 1-1/2 cups  sugar  to each 1 cup fruit mixture . Stir in 1/3  finely  chopped crystallized  ginger  after sugar dissolves  in step 3 , then proceed  as directed . Makes 4 half-pints .