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Orange and Grapefruit Marmalade

Has flavor of orange and "bitter" of Grapefruit 2 Oranges and 2 Grapefruit (medium size) level cups (2 lbs.) Prepared Pulp and Rinds 7½ level cups (34 lbs.) Sugar bottle (scant ½ cup) CERTO Peel grapefruit moderately thin, like an apple, and discard yellow peel. Remove white rind in quarters right down to the meats, and set aside. Break up meats, remove core and seeds, and cut or crush pulp fine. Peel off orange skins in quarters down to meats and set aside. Break up orange pulp, remove seeds, and combine orange and grapefruit pulps CERTO and juice in medium-sized saucepan. Put grapefruit whites through food chopper, or chop fine by hand, and boil slowly with 3 cups water in covered saucepan for 15 minutes to get the bitter extract. Press all liquor possible from cooked whites, through a sieve, into saucepan with combined pulps, and discard cooked whites. Simmer pulp and drained liquor in covered pan 45 minutes. Meanwhile boil orange skins with 4 cups water in covered pan 12 hour, to make tender. Drain off and discard water. With sharp-edged spoon scrape out and discard all white part right down to yellow rind. Then with a very sharp knife shred rinds just as thin as possible in shreds about 1 inch long. Mix shredded rinds with cooked pulp and proceed as on page 10.