1 med. grapefruit
1 lg. orange
1 lg. lemon
1 lg. lime
Kumquats, handful if available
Water
4 lbs. sugar (I add a couple of pounds first, then taste as it cooks, adding more sugar to taste as needed)

Dice fruit, peel as well as pulp, removing seeds and membranes. Mix. In the blender, put 1 cup water and about 2 cups fruit at a time. Cover; blend from 10 to 15 seconds until finely cut. Repeat until all fruit is minced. Empty each portion into a large heavy saucepan. Add water, if necessary, to just cover fruit. Cover kettle and cook slowly until fruit is soft, about 3/4 hour. Add sugar, bring to a boil, then cook over medium heat until syrup is rich and golden thick and fruit is clear. Pour into sterilized glasses. Cover with paraffin, cool, label and store. About 16 (6 oz.) glasses.