Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Combine strawberry puree and grapefruit juice in a large saucepot. Add sugar, stirring to dissolve. Add water. Heat to 165 degrees, stirring occasionally. Do not boil. Remove from heat. Skim foam if necessary. To remove seeds, carefully strain hot juice through a damp jelly bag or several layers of cheesecloth.

Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 30 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 5 quarts.

Comments: Honey may be substituted for sugar, adjusting for personal taste. Frozen grapefruit juice may be substituted for fresh juice. If juice is too thick, it may be thinned with additional water.

Yield: 5 quarts

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