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Cut fruit in half, squeze and strain juice into pot. Reserve seeds. Cut grapefruit halves into sixths, lemons into quarters. Remove pulp and white piths, put seeds, pulp and white into cheese cloths, tie into bag. Slice rind thinly. Put into pot with juice. Add extra lemon juice and water. Put in bag of seeds, pulp and pith. Boil gently, uncovered about 1-1/12 hours until the rind feels soft between your fingers. Remove bag and squeeze well back into pot (this is important since this is where most of the pectin is). Add sugar and stir with wooden spoon over low heat until dissolved. Divide into thirds (about 6 cups each) and boil each in large suacepan about 20 minutes (until it jells or is 220 degrees F. Skim and pour into jars. Seal 5 minutes in boiling water bath. We actually used ruby (not pink) grapefruit and the canning kitchen group really like it.
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