6 grapefruit
6 oranges
6 lemons
Sugar
Water
1 1/2 lbs. whole candied cherries
1 lb. candied pineapple, cut up
1/2 lb. preserved ginger, cut up

Peel the rind from oranges, lemons and grapefruit. Put the grapefruit rind through a food mill. Slice the orange and lemon rind into thin strips, 1/2 inch long. Remove the seeds from the fruit and slice thinly, crosswise. Measure the fruit and rind and add to it an equal amount of water. Let stand overnight.

Next morning, cook until the rind is tender, and let stand overnight again.

The third day, measure the mixture again, and add an equal amount of sugar. Cook for about 1 1/2 hours, stirring frequently. Add the candied fruit and ginger and continue cooking until the mixture sheets from the spoon. Pour into hot jars, filling to 1/4 inch from the top. Seal with paraffin. Makes about 17 pints.