- 15 pint size canning jars
- 6 pounds mixed citrus – mandarins, blood oranges, Meyer lemons, and grapefruit. Use at least 3 varieties making sure one is a tart citrus variety.
- 4 1/2 pounds sugar
- 3/4 cup Cognac
- Cut the ends of each fruit and quarter the fruit leaving the core intact, and not touching the cuts. Remove any seeds you can see and lay each wedge on its peel and cut crosswise into thick slices. Place the citrus into a large ceramic bowl and cover with 10 cups of water. Cover and refrigerate overnight.
- Pour the fruit and water into a large enameled or stainless steel preserving pan and bring to a full boil. Reduce to a simmer and cook for 1 hour or longer, stirring occasionally but cook until the peels are translucent. Add the sugar and bring back to the boil. Cook stirring often until you reach the jelling point of 218-220°.
- Add the Cognac and boil for an additional 1-minute. Ladle into sterilized jars following safe canning instructions.