|White grapefruit||3 Pound (3 In Number, 1 Pound Each)|
|Water||3 Cup (48 tbs)|
|Fruit pectin||3 Ounce (1 Box)|
|Sugar||10 Cup (160 tbs)|
Remove rind from fruit in quarters; lay flat and shave off about half of the white part; discard.
Slice remaining peel into very thin strips.
Place peel and water in a heavy pan and bring to boil.
Reduce and simmer, covered, 20 minutes or until peel is tender.
Chop peeled fruit, discarding seeds, and place pulp and juice into heavy pan with peel.
Simmer, covered, 10 minutes.
Mix fruit pectin with peel.
Bring quickly to a hard boil, stirring constantly.
Add sugar; bring to a full rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat; skim off foam with a metal spoon.
Pour into hot, sterilized jars, leaving 1/2-inch space at top.
Wipe any spills from jar rim and immediately pour 1/8 inch hot paraffin on top.