• 2                      limes
• 2                      oranges
• 1                      lemon
• 1                      small grapefruit
• 3 cups           water
• 8 cups           granulated sugar

Wash and halve fruit; cut of ends and remove and discard seeds and ends.  Using sharp knife, cut fruit into paper thin pieces 1 inch long.  Put in large heavy stainless pot, add water and bring to a boil.  Cover and boil gently for 45 minutes or until the peel is tender. 

Gradually add sugar.  Stir until sugar is dissolved and fruit returns to a boil.  Stir frequently and boil uncovered until fruit reaches gel stage. 

Sterilize jam jars.  Fill with hot mixture leaving ¼ inch space at top, wipe rims clean and cover with canning lids that have been boiled for 5 minutes.  Apply screw rings and fingertip  tighten.  Process in boiling water for 5 minutes.   Remove from water, let cool and stand for 24 hours.