Canning Grapefruit

Wash grapefruit: drain. Peel grapefruit, cutting deep enough to remove white pith. Run a knife between pulp and membrane of each section; lift out the pulp without breaking the cell structure. Discard seeds. Make a light syrup; keep syrup hot. Pack grapefruit into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over grapefruit, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling water canner.