2 grapefruit
2 oranges
4 lemons
4 pints water (more, if needed)
6 c. sugar

Remove skins in quarters. Lay flat on a board, and with a sharp knife discard most of the inner white membrane. Using a sharp knife, cut the rind in very fine shreds. Bring 1 1/2 pints of the water to a boil, add the rind, and simmer about 10 minutes.

Cut the pulp out of each section of the fruit. Add the pulp and juice to the cooked rind. Simmer about 20 minutes. Add the sugar and the remaining water. Boil hard until set, or a hard ball is formed in water. Put in jars and seal immediately.