Holiday Marmalade

2 oranges
1 lemon
1/2 grapefruit
6 cups granulated sugar
4 cups water

Remove seeds from orange, lemon and grapefruit; peel grapefruit, discarding peel, and cut into sections.  Coarsely chop oranges and lemons, then finely chop with grapefruit in a food processor or blender.  Combine with sugar and water in a heavy saucepan; bring to boil over medium heat, stirring constantly until sugar dissolves.  Cook, stirring often to prevent sticking, until mixture reaches jelly stage, 220º on candy thermometer.  Pour into 8 hot sterilized half-pint jars.  Remove air bubbles, clean rims, seal and process in boiling water bath 5 minutes.

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