Wash and remove all white peel from grapefruit. Run a paring knife between the segments or sections of the fruit and sepparate fruit from the rag. These will break away from the rag, so every segment is whole. To prevent discoloration do not allow peeled grapefruit to stand any length of time before canning. Pack solidly into clean jars to within ½ inch of top of jar. Add no liquid. Put on cap, screwing the band tight. Process in water bath 20 minutes; or in pressure cooker 10 minutes at 5 pounds.
Source: Kerr Canning Book
Random recipe of the day