Choose fruit that is just fully ripe, for that is the
time when the greatest amount of soluble pectin is
present.
Small, dried-up grapefruit will not make good marmalade,
nor will *over-ripe* fruit.
If cutting peel by hand, use a *very sharp knife,* if
possible a stainless one, and resharpen frequently. Wash
and dry fruit, cut in quarters and remove pips. Put these
in a small basin and pour over 1/2 pint cold water.
Remove pulp, cut in small pieces and shred rind finely.
Weigh empty preserving pan.
Weigh pulp and rind, put it into a large bowl and pour
over 2 pints cold water to every pound and leave till
the following day. Then turn into a greased preserving
pan, add the strained water from the pips and the pips
tied in a muslin bag and boil gently till the peel is
quite tender - about 1 1/2 hours. [I take this to mean
that the seeds should be put in a muslin bag.]
Remove pips, squeezing the bag well. Weigh pan and
contents and deduct weight of empty pan to obtain weight
of pulp. Add 1 1/2 lb. sugar to every pound [of weight
of the fruit-and-pulp mixture].
Prepare and cut up fruit as above, but discard the center
pith and pips of the grapefruit. Put the pips from the
lemons in a small basin with 1/4 pint cold water.
Put the cut-up fruit in a bowl and pour on 2 pints cold
water to every pound. Leave till the following day.
Turn into preserving pan, strain in water from the pips,
and add the pips tied in a muslin bag. Boil gently till
the peel is very soft - at least 1 1/2 hours. Remove bag
of pips, squeezing thoroughly, and weigh contents of pan;
add 1 1/2 lb sugar to every pound, stir till sugar has
melted, then boil quickly till it sets when tested.
