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Grapefruit Marmalade

Has the full flavor and bitter tang of Grapefruit 2 Grapefruit (medium size) 4 level cups (2 lbs.) lbs.) Prepared Pulp and Rinds 74 level cups (314 lbs.) Sugar bottle (scant 1/2 cup) CERTO Peel fruit moderately thin, like an apple, and set peel aside.

Remove white rind in quarters, right down to the meats and put through food chopper or chop fine by hand. Boil with 3 cups water in covered saucepan 10 minutes to get the bitter extract. Remove seeds and core from grapefruit pulp and cut or crush fine. Press all liquor possible from cooked whites through a sieve into the crushed pulp, and discard cooked whites. Simmer the mixture of liquor and crushed pulp in covered saucepan 45 minutes. Meanwhile boil yellow rind with 7 cups water in covered pan 30 minutes; drain off and discard water. With a very sharp knife shred rind as thin as possible in shreds about 1 inch long. Mix shredded rinds with cooked pulp and proceed as on page 10.

Important!

Be sure to read CAREFULLY instructions for paraffining on page 3. Wax open glasses at once after filling.