1 grape fruit. 1 orange. 1 lemon. Sugar.

Shave the fruit very thin, rejecting the cores and the seeds.

Measure and add three times the quantity of water, then mix and allow to stand over night.

Boil it for fifteen minutes in the morning, then let stand for another night.

On the following morning add one pint of sugar for every pint of the mixture and boil steadily until it jellies. This usually takes about two hours.

Divide into glasses and cover with melted paraffin.

The sugar should be heated before it is added.

The difference between fruit marmalade and fruit butter is that the latter is fine and compact and is usually made by putting the fruit, after long cooking, through a sieve, while with marmalade the fruit is left in pieces.