Lemon Marmalade

Ingredients:

3 medium lemons

1 medium grapefruit

4 cups water

1 package (1.75 ounces) powdered fruit pectin

4 cups granulated sugar

Directions:

Peel rind from lemons and grapefruit; cut into thinnest strips possible, about 1" long. Set aside the fruit.

In a Dutch oven, combine the water and citrus peel. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until peel is softened. Remove from the heat and set aside.

Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp; stir into reserved peel mixture.

Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4" headspace. Remove air bubbles; wipe the rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Yields: 6 half-pints