6 oranges
2 lemons
1 grapefruit
Sugar (see day 3)

DAY 1: Cut ends off oranges and lemons; discard. Slice each in half lengthwise; then slice in half in thirds. Slice crosswise as thin as possible.

Measure fruit and add twice as much water. Let stand overnight.

DAY 2: Cook over medium heat until reduced by half.

DAY 3: Measure pulp and add sugar cup for cup. Using no more than 8 cups each per batch cook about 20 minutes until done. Pour into sterilized jars and seal. Yields about 9 jars.