| 1 | Quarter the grapefruit and remove rind. |
| 2 | Disard the seeds and remove the pulp from the membranes. |
| 3 | Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. |
| 4 | Scrape the orange pith from the orange rinds. |
| 5 | Cut the rinds into fine strips. |
| 6 | Cut the grapefruit rinds the same way. |
| 7 | Quarter the limes or lemons and slice vertically into thin strips, rind and all. |
| 8 | Remove seeds. |
| 9 | Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. |
| 10 | Remove from the heat and let stand for 12 hours or overnight. |
| 11 | Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). |
| 12 | As the water evaporates, stir frequently to prevent scorching. |
| 13 | Add cointreau or any orange liqueur if desired. |
| 14 | Ladle into scalded jars. |
| 15 | Yields about three pints. |
