I used Bob's Red Mill polenta and a
mixture of whole wheat pastry flour and
white whole wheat flour, brown sugar instead of
white, and threw in the rind of one lemon that was hanging
around.
1) Peel the grapefruit, and remove as much of the
white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar
mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar
mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for
around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers