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Grape-Fruit Marmalade

6 grapefruit Sugar and water Wash the fruit; remove the skin and cut it into short thin strips or run it through the chopper. Then cut the fruit into small pieces, discarding the seeds. Weigh the skin and pulp and to each pound add two pints of water. Let stand over night; then boil the fruit in the same water until it is tender. Remove from the fire; measure carefully; and to each pint of fruit and juice add one and a quarter pounds of sugar. Return to the fire and boil until the fruit is transparent and the juice a rich syrup.