Cut all the fruit in half. Take out the pips. Remove the pith and membranes from the grapefruit. Put the pips, pith and membranes into a piece of muslin and suspend in the pan. Shred all the fruit peel finely and cut up the flesh roughly. Put the peel, flesh and water into a pan with the bag of pips and simmer for 1½ hours. Take out the bag of pips and squeeze the juice into the pan. Stir in the sugar over low heat until dissolved and boil rapidly to setting point. Cool for 5 minutes, stir well, pour into hot jars and cover.
© 1978 Mary Norwak estate. All rights reserved.