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Hold the fruit on a board and slice very thin, saving the juice.
Discard all the seeds and the grapefruit core. Measure the fruit and the juice into a large saucepan. Add water (three times the quantity of fruit).
Cover, simmer 2 hours, and let stand overnight. Measure. Add sugar and salt.
Divide into two or three pans. Cook, stirring frequently, to the jelly stage, as indicated on a jelly thermometer, 8 degrees above boiling (220º, except at high altitudes). Let stand 1 hour, stirring several times to distribute the peel evenly before putting in the glasses.
See instructions for the Preparation and Storing of preserves and jams.
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