Ingredients: Do not remove the skins
Water = three times the quantity of fruit juice
Carob Syrup = amount of fruit juice (see below)
Wash and thinly slice the fruits, saving the juice.
Discard the seeds and the grapefruit core.
Measure the fruit and juice into a large saucepan.
Add the water. Cover and simmer for 2 hours.
Measure the fruit again, undrained, and add an equal
amount of carob syrup.
Cook rapidly to the jelly stage, stirring frequently.
Let cool for an hour. Stirring occasionally.
Store preserves in sterile, glass, airtight containers.