Homegrown Grapefruit Marmalade

3 medium to large grapefruit

1 large lemon

10 cups water

Pinch of salt

Sugar (lots)

Equipment: A very sharp slicing knife

                  Large stainless steel pot

                  Long-handled wooden spoon

                  Natural gas stovetop

Candy thermometer (optional)

9 pint jars and canning lids, sterilized

Makes about 9 pints of marmalade.

Scrub the grapefruit with a food brush in warm water and dry. Cut each grapefruit into eighths, remove seeds, and slice each section into paper thin slices. Put into the pot.

Cut the lemon in half lengthwise, remove seeds, and slice each half into paper thin slices. Put into the pot with the grapefruit. Add all the water, cover, and let sit at room temperature for 24 hours.

Bring the fruit and water mixture to a boil, add the pinch of salt, then lower the heat and let simmer, covered, for 45 minutes to an hour, until the rind is quite soft.

Measure the cooked fruit with its liquid and return to the pot. Add sugar, allowing one cup of sugar for every cup of fruit mixture. Keep over medium heat, stirring, until the sugar has dissolved. Increase the heat to medium high and bring the mixture to a boil. Boil uncovered, stirring occasionally to be sure the marmalade is not scorching on the bottom, until the mixture gels. This will take 30 minutes or more.

If you have a candy thermometer, cook until the mixture reaches a temperature of 223 degrees. Without a thermometer, you can test for doneness by dripping drops of the mixture from a spoon onto a very cold plate. If the drops spread thin, keep cooking; if the drops mound a little, the marmalade is done.

Pour into sterilized jars and seal.