For this marmalade take 1 large grape fruit, 2 large oranges and 1
lemon. After thoroughly washing the outside of fruit, slice all as
thinly as possible, rejecting the seeds. Measure and add three times
as much water as you have fruit. Let all stand over night. The next
morning boil 15 minutes, stand over night again, in a large bowl or
agate preserving kettle. The next morning add 1 pound (scant measure)
of sugar to each pint of the mixture and boil until it jells. This is
delicious if you do not object to the slightly bitter taste of the
grape fruit. Put in tumblers, cover closely with paraffin. This
quantity should fill 22 tumblers, if a large grape fruit is used.