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Grape Fruit Jam

Cut the fruit into halves and squeeze the juice into a basin, then place the rinds, having first removed the pips into a saucepan with plenty of water, and boil them until soft, then drain and steep them in cold water for several hours. Next drain all the water off the rinds, scrape the insides to remove all the white pith, and cut them into shreds. Put into a pan one pound of sugar for each pound of fruit, and boil it to the feather degree, then put in the shredded peel, and the juice strained through a fine hair-sieve. Boil the fruit for twenty or twenty-five minutes, stirring constantly, and then turn it into jars. When the jam is cold, dip some round pieces of paper cut to the size of the jar into brandy, put them over the fruit, then cover each jar with parchment, and tie down securely.