Grapefruit Marmalade

A couple of days ago, I succumbed to the Bargain Sirens' song and came home from the grocery store with an 18 pound bag of grapefruit for $5.00. I'll probably eat a few of them with breakfasts the next couple of weeks, but most of them are going to become marmalade. If I buy ten pounds of sugar and use ten pounds of grapefruit, I'll end up with maybe 20 pints of marmalade that'll last a couple of years on the shelf. Waste not, want not! If you live in Louisville, you may end up with one of those jars!

Here's the recipe... or as close to a recipe as I can get.

1. Wash, then thinly slice or chop grapefruit, removing seeds
2. Boil in 1/2 gallon water for ten minutes, then reduce to a simmer and cook for 40 minutes
3. Return to a boil, add sugar, and boil until the mixture reaches 222 degrees Fahrenheit, about 15-20 minutes.
4. Ladle into jars and hot-water process for ten minutes. Let sit undisturbed for at least 12 hours, then check for a good seal. Wash and label sealed jars and store in a cool, dark place for up to two years. Unsealed jars should go into the refrigerator and be eaten on homemade bread as frequently as possible.