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Lemon Shred Marmalade

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      Title: LEMON SHRED MARMALADE
 Categories: Condiments
      Yield: 10 Servings
 
      5    Lemons
      1    Grapefruit
     12 c  Water
      8 c  Sugar (4 pounds)
 
  Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
  white pith and seeds and discard them. Cut the peel into fine shreds;
  reserve the pulp. Simmer the peel with 2 cups of the water in a
  covered preserving kettle for about 1 hour, or until tender. Drain
  the liquid from the lemon shreds and set both aside. Wash the
  grapefruit and cut it and the lemon pulp into small pieces; cover
  with the remaining 10 cups of water and simmer gently in a covered
  preserving kettle for 1 1/2 hours, or until the fruit is tender. Add
  the liquid from the lemon shreds to the kettle and bring just to a
  boil.  Remove from heat and strain mixture through a jelly bag.
  Measure the juice into the preserving kettle and add 1 cup of sugar
  for each cup of juice. Add the reserved lemon shreds and over high
  heat, boil hard for about 15 minutes until a jelly thermometer read
 
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