1 1/3 c. thinly sliced grapefruit peel
2 2/3 c. chopped grapefruit pulp
8 c. water
2 c. honey

Cover the sliced grapefruit peel with water. Boil for 10 minutes; drain and repeat 3 times. After the final cooking, add the chopped pulp and 8 cups of water to the drained peel. Cover and let stand 16 hours in a cool place. Bring to a boil and cook rapidly for 35 to 40 minutes until the peel is tender. Add the honey and slowly bring to a boil. Stir occasionally while the honey dissolves.

Cook rapidly for about 30 minutes until the mixture reaches the gel point, stirring occasionally to prevent scorching. Spoon hot mixture into hot sterilized jars to within 1/2 inch from top. Complete seals and process for 10 minutes in a boiling-water bath.