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Ingredients
- 2 x to 2 1/2 pounds grapefruit per qt (or possibly oranges or possibly lemons or possibly limes) sugar water
Directions
- Wash grapefruit: drain. Peel grapefruit, cutting deep sufficient to remove white pith. Run a knife between pulp and membrane of each section; lift out the pulp without breaking the cell structure. Throw away seeds. Make a light syrup; keep syrup warm. Pack grapefruit into warm jars, leaving 1/2 inch headspace. Ladle warm syrup over grapefruit, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and qts 10 min in a boiling water canner.
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