6 cups granulated sugar
4 cups water
Remove seeds from orange, lemon and grapefruit; peel grapefruit, discarding peel, and cut into sections. Coarsely chop oranges and lemons, then finely chop with grapefruit in a food processor or blender. Combine with sugar and water in a heavy saucepan; bring to boil over medium heat, stirring constantly until sugar dissolves. Cook, stirring often to prevent sticking, until mixture reaches jelly stage, 220º on candy thermometer. Pour into 8 hot sterilized half-pint jars. Remove air bubbles, clean rims, seal and process in boiling water bath 5 minutes.
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