Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Lemons 12 c Water
1 Grapefruit 8 c Sugar (4 pounds)

Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
white pith and seeds and discard them. Cut the peel into fine shreds;
reserve the pulp. Simmer the peel with 2 cups of the water in a covered
preserving kettle for about 1 hour, or until tender. Drain the liquid from
the lemon shreds and set both aside. Wash the grapefruit and cut it and
the lemon pulp into small pieces; cover with the remaining 10 cups of water
and simmer gently in a covered preserving kettle for 1 1/2 hours, or until
the fruit is tender. Add the liquid from the lemon shreds to the kettle and
bring just to a boil. Remove from heat and strain mixture through a jelly
bag. Measure the juice into the preserving kettle and add 1 cup of sugar
for each cup of juice. Add the reserved lemon shreds and over high heat,
boil hard for about 15 minutes until a jelly thermometer read

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