- 1 grapefruit
- 3 lemons
- 6 oranges
- Water
- Sugar
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- Peel grapefruit and lemons, removing white skins.
- Rinse unpeeled oranges.
- Thinly slice and then finely chop all fruits.
- Add 6 cups [1.5 L] water for each 4 cups [1 L] chopped fruits.
- Leave to rest for 24 hours.
- Then cook until fruits are tender.
- Measure fruits; add the same amount of sugar and cook to jellying point, [220°F / 105°C] onto a candy thermometer.
- Pour into hot, sterilized jars; seal.
- Keep into a cool environment.
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