5    Lemons
1    Grapefruit
12 c  Water
8 c  Sugar (4 pounds)

Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
white pith and seeds and discard them. Cut the peel into fine shreds;
reserve the pulp. Simmer the peel with 2 cups of the water in a covered
preserving kettle for about 1 hour, or until tender. Drain the liquid from
the lemon shreds and set both aside. Wash the grapefruit and cut it and the
lemon pulp into small pieces; cover with the remaining 10 cups of water and
simmer gently in a covered preserving kettle for 1 1/2 hours, or until the
fruit is tender. Add the liquid from the lemon shreds to the kettle and
bring just to a boil. Remove from heat and strain mixture through a jelly
bag. Measure the juice into the preserving kettle and add 1 cup of sugar
for each cup of juice. Add the reserved lemon shreds and over high heat,
boil hard for about 15 minutes until a jelly thermometer read