These are from Aunty Lola, an aunt from Delhi and a great cook !
Hi Ria. I got these recipes from `The Joy of Cooking' . My copy is a really old edition - bought when Keli was a baby, and it's surprising how these measurements work so well even though our fruit must vary in size and juiciness with what you get in the States. Anyway, best of luck.
Grapefruit, Orange and Lemon Marmalade
Take one grapefruit, three oranges (maltas here) and three lemons (nimbus here). Slice the fruit (rinds and pulp) finely removing the seeds. Measure. Add three times the quantity of water and leave it to soak for 12 hours. Bring to the boil and boil for 20 minutes. Then leave it for another 12 hours. Then add sugar in the proportion of 3:4, that is three cups of sugar to four cups of fruit. Bring to the boil again and cook until it reaches the jelly stage. (Test it by holding up the spoon, preferably a wooden one and allowing the syrup to drip off. When the drops merge , i.e. sheet off, then it is ready; or drop a little onto a plate, let it cool a minute and if it wrinkles and doesn't run, it is ready). Bottle it when it is cool. It will keep for ages and doesn't need a preservative, but if you can buy preserving sugar, you might as well use it.
Orange Marmalade Take three oranges and three lemons. Remove the seeds and cut into quarters. Add 11 cups of water and let it stand for 24 hours. Then take out the fruit and slice it up. Return it to the water in which it soaked. Then bring to the boil and cook for one hour before adding 8 cups of sugar and continuing to cook until it is ready.