2 oranges
2 lemons
2 grapefruit

Wash the fruit and slice into paper-thin strips, placing the seeds in a little cheesecloth sack. Measure the fruit and for every cupful, add 2 cups of water. Let stand 24 hours. Remove seeds. Cook until the fruit is tender and let stand until cool. Measure fruit and add an equal amount of sugar. Cook over low heat until thick. Pour into sterile jars at once.