Categories: Condiment 
      Yield: 10 servings 
  
      5    Lemons                             12 c  Water 
      1    Grapefruit                          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