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1. To make grapefruit marmalade, you only use the grapefruit skin (rind). Wash and dry grapefruits thoroughly.
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2. Remove pulp from grapefruit shells, slice rinds into strips, then slice strips thin. Place rind in saucepan and cover with water. Soak overnight. (It is important to soak overnight so that the bitterness in the grapefruit is eliminated.)
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3. Next day, place saucepan with water and rind over moderate heat; bring to a boil. Reduce heat and simmer until rind is transparent, about 1 hour, adding more water if needed.
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4. Measure cooked rind with its liquid (it should be about 4 cups). Add an equal amount of sugar (about 4 cups). Simmer until the jelly stage is reached (jelly sticks to spoon when tilted).
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5. Add lemon juice and simmer for another 5 minutes. Pour into sterilized jars and seal tightly.
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NOTE:
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The grapefruit skin can be grated in the food processor. Proceed as above, soaking in water overnight.
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