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1
Quarter the oranges and grapefruit; remove and save the skins.
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2
Remove the pulp from the membranes, and put into a bowl.
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3
Discard seeds.
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4
Scrape and discard as much of the white pith as possible from all the rinds.
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5
Slice rinds into very fine strips (1/8 inch wide and 3/4 inch long).
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6
(If you like the tangy bitterness of grapefruit, leave some white pith.)
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7
Quarter the limes or lemons and slice vertically into thin strips, rind and all.
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8
Discard seeds.
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9
Put all the fruit, pulp and rinds into a large pot with the water and bring to a boil.
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10
Reduce heat and simmer 20 to 30 minutes.
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11
Remove from the heat and pour into a large bowl.
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12
Cover and let stand in a cool dry place for at least 10 hours or overnight.
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13
The next day, pour the fruit mixture into a large pot.
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14
Add the sugar and bring to a boil.
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15
Boil rapidly for about 45 minutes until liquid reaches the jelly stage (220F).
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16
As the water evaporates, stir frequently to prevent scorching.
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17
Remove from heat and skim off foam.
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18
Ladel into sterilized half-pint jars, leaving 1/2 inch space at the top.
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19
Wipe rims with a damp cloth, and seal jars.
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20
Process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6000 feet).
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21
Remove jars from water bath and let cool for 12 hours.
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22
Test for airtight seals.
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23
Label and store in a cool, dark place.
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24
If you do not sterilize and process jars, refrigerate and serve within 3 weeks.
