|Shredded grapefruit peel||2⁄3 Cup (10.67 tbs) (Thinly Sliced Peel)|
|Chopped grapefruit sections||1 1⁄3 Cup (21.33 tbs)|
Cover grapefruit peel with water; boil 10 minutes; and drain.
Repeat 2 times.
To drained peel, add chopped pulp and 1 quart water.
Cover and let stand 12 to 18 hours in a cool place.
Cook rapidly until peel is tender, about 40 minutes.
Measure fruit and liquid.
Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 30 to 35 minutes.
Stir occasionally to prevent sticking.
Pour hot into hot jars, leaving '/4-inch head space.
Process 10 minutes in boiling water bath.