|Grapefruit peel||1 1⁄2 Cup (24 tbs), sliced|
|Orange peel||1⁄2 Cup (8 tbs), thinly sliced|
|Grapefruit pulp||1 1⁄2 Cup (24 tbs), chopped|
|Orange pulp||3⁄4 Cup (12 tbs), chopped|
|Lemon||1⁄2 Cup (8 tbs), thinly sliced|
|Water||4 1⁄2 Quart, divided|
Add 1 1/2 quarts water to fruit peel.
Boil 5 minutes; drain.
To drained peel, add fruit pulp, lemon and 1 1/2 quarts water; boil 5 minutes.
Cover and let stand 12 to 18 hours in a cool place.
Bring to a boil and cook rapidly until peel is tender, about 35 to 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 to jellying point, about 30 minutes, stirring frequently.
Pour hot into hot jars, leaving 1/4 inch head space.
Process 10 minutes in boiling water bath.