Amber Citrus Marmalade (mccall’s)

INGREDIENTS

INSTRUCTIONS

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.  Recipe by: diane@keyway.net  Posted
to recipelu-digest Volume 01 Number 320 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5431
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.6mg
Potassium: 88.9mg
Carbohydrates: 1403.8g
Fiber: <1g
Sugar: 1398.7g
Protein: <1g