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Orange and Grapefruit Marmalade
2 lg Grapefruit
2 kg Sugar
Peel the fruit, removing any pith, and finely slice the rind and flesh, discarding any seeds. Place in a large saucepan and cover with boiling water. Cover and allow to stand overnight. The next day bring the fruit and water to the boil and simmer for 40 minutes. Warm the sugar on a baking tray in the oven and add it to the fruit. Return the mixture to the boil and cook quickly for a further 40 to 50 minutes or until it thickens. Stand for 20 minutes before pouring into clean, sterilised jars.
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