Amber Citrus Marmalade (Mccall's)

Directions

1. 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 qt kettle, combine all fruit, fruit juice and 1 1/2 qts water. Bring to boiling; boil rapidly, uncovered for 30 min or possibly till peel is tender.
2. Measure fruit mix; return to kettle. Add in 1 c. sugar for each c. of fruit mix. Bring to boiling, stirring, till sugar is dissolved; boil rapidly, stirring frequently 30 min or possibly till mix is thick and reaches jellying point. Meanwhile sterilize 8 jelly glasses by boiling them 20 min. Keep in warm water till ready to fill. Lift out with tongs.
3. Remove marmalade from heat. Ladle immediately into warm, sterilized glasses, filling to within 1/2-inch of top. Cover immediately with 1/8-inch of warm paraffin. Let glasses stand overnight or possibly till cold. Cover glasses with metal lids.
4. Makes 7 or possibly 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 which run together and sheet from the spoon.