Select ripe fresh grapefruit free from blemishes and of top quality. Peel and remove white portion to prevent bitterness.

Separate grapefruit into sections. Prepare a light to medium syrup, if desired. Bring syrup to a boil and allow to cool before use. Grapefruit may be packed in water or syrup. Do not use artificial sweeteners.

Raw Pack: Pack grapefruit sections into pint or quart jars. Cover with cooled syrup or water. Process in a boiling water bath canner for 10 minutes. Remove cover from canner and allow jars to sit in water for 5 minutes (this helps to complete the seal). Remove to a draft free place to cool.

Check seals and store in a cool, dark place for up to 1 year.