| 1 | Makes about 10 half-pints. |
| 2 | Wash and peel the lemons thinly; remove the white pith and seeds and discard them. |
| 3 | Cut the peel into fine shreds; reserve the pulp. |
| 4 | Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender. |
| 5 | Drain the liquid from the lemon shreds and set both aside. |
| 6 | 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 ?hours, or until the fruit is tender. |
| 7 | Add the liquid from the lemon shreds to the kettle and bring just to a boil. |
| 8 | Remove from heat and strain mixture through a jelly bag. |
| 9 | Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice. |
| 10 | Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read |
