Title: Amber citrus marmalade (mccall's)
 Categories: Gifts, Jams/jellie
      Yield: 1 Servings
 
      1 lg Grapefruit
      1 lg Orange
      1    Lemon
      7 c  Sugar; about
 
  Wash fruit. Cut grapefruit into 8 wedges and orange and lemon into 4
  wedges. Then cut wedges crosswise into thin slices; save juice. In 6
  quart kettle, combine all fruit, fruit juice and 1 1/2 quarts water.
  Bring to boiling; boil rapidly, uncovered for 30 minutes or until
  peel is tender. Measure fruit mixture; return to kettle. Add 1 cup
  sugar for each cup of fruit mixture. Bring to boiling, stirring,
  until sugar is dissolved; boil rapidly, stirring frequently 30
  minutes or until mixture is thick and reaches jellying point.
  Meanwhile sterilize 8 jelly glasses by boiling them 20 minutes. Keep
  in hot water until ready to fill. Lift out with tongs. Remove
  marmalade from heat. Ladle immediately into hot, sterilized glasses,
  filling to within 1/2-inch of top. Cover immediately with 1/8-inch of
  hot paraffin. Let glasses stand overnight or until cool. Cover
  glasses with metal lids. Makes 7 or 8 glasses. *To test for jellying
  point: dip a large metal spoon into boiling syrup; tilt spoon so
  syrup runs off edge. Syrup is at jellying point when it doesn't flow,
  but divides into 2 drops that run together and sheet from the spoon.