GRAPEFRUIT MARMALADE

Makes 8 half pints

Scrub the skin of 5 grapefruit. Save the seeds as you halve and coarsely chop the rind and pulp. In a food processor, pulse the rind and pulp 8 to 10 times, until it's finely chopped. Measure the fruit and juice into a large pot with a sturdy bottom. And add 3 cups water for each cup of fruit/juice mixture. Tie seeds in a cheesecloth square and add to mixture. Let this stand for 12 hours.

Bring fruit mixture and seeds to a boil. Boil it for 20 minutes, and let it stand again for 12 hours. Remove seeds.

Measure the mixture and add 3/4 cup sugar for each cup of the mixture. In 1 or 2 heavy saucepans, no more than 5 cupfuls at a time, cook the ingredients, stirring often, until the fruit is clear, the syrup sheets from a spoon and a candy thermometer registers 220 degrees.

Remove the saucepan from the heat and let the mixture cool for about 5 minutes, stirring frequently. Put the confiture into hot sterilized (run through the dishwasher) jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once wi