1 grapefruit
1 orange
1 lemon
3 1/2 qt. water
5 lb. sugar

Wash fruits. Cut into paper-thin slices, using sharp knife; place in kettle. Add water; let stand overnight. Cook until peel is tender; let stand overnight. Add sugar; cook until thickened, stirring frequently. Pour into sterilized jars; seal. Yields 6 pints.