Cut grapefruit hulls in thin slices, measure by cupfuls before boiling; cover with water and boil 20 minutes. After it strikes a boil, drain and reheat until it has been boiled 3 times.

Place in saucepan, after draining again, with 3/4 cup sugar for every cup of peel originally measured. Put over slow fire until sugar is melted; do not use any water this time, let cook slowly until all syrup cooks away. Remove from fire; roll in granulated sugar.