1 lg Pink grapefruit
2    Naval or Valencia oranges
2    Limes or lemons
- (or 1 of each)
2 c  Water
5 c  Sugar
1/4 c  Cointreau or Grand Marnier

Quarter the grapefruit and remove rind. Disard the seeds and remove the
pulp from the membranes. Cut oranges in quarters; remove the rind and add
orange pulp to the grapefruit. Scrape the orange pith from the orange
rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same
way. Quarter the limes or lemons and slice vertically into thin strips,
rind and all. Remove seeds. Put all the pulp and rinds into a large pot
with the water and bring to a boil; reduce heat and simmer 20 to 30
minutes. Remove from the heat and let stand for 12 hours or overnight. Add
the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the
jelly stage (220 to 225 degrees). As the water evaporates, stir frequently
to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle
into scalded jars. Yields about three pints.