THREE FRUIT MARMALADE

Ingredients :

Select thin- skinned fruit

1 grapefruit

1 orange

1 lemon

Sugar (equal amount of fruit)

¼ teaspoon salt

Preparation:

Hold the fruit on a board and slice very thin, saving the juice.

Discard all the seeds and the grapefruit core. Measure the fruit and the juice into a large saucepan. Add water (three times the quantity of fruit).

Cover, simmer 2 hours, and let stand overnight. Measure. Add sugar and salt.

Divide into two or three pans. Cook, stirring frequently, to the jelly stage, as indicated on a jelly thermometer, 8 degrees above boiling (220º, except at high altitudes). Let stand 1 hour, stirring several times to distribute the peel evenly before putting in the glasses.

See instructions for the Preparation and Storing of preserves and jams.

Makes 12, 6 oz glasses

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