Coarsely chop
unpeeled grapefruit, seeds and all process until mixture is chopped
finely. Combine grapefruit mixture and the water in large saucepan;
bring to a boil. Reduce heat; simmer, covered, 30 minutes. Transfer
mixture to large bowl, cover; stand overnight.
Return fruit
mixture to pan with sugar; stir over heat, without boiling, until sugar
dissolves. Boil, uncovered, stirring occasionally, about 20 minutes or
until marmalade jells when tested. Stir in brandy, stand 5 minutes. Pour
hot marmalade into hot sterilized jars; seal while hot.
