3 pink grapefruits, freshly squeezed juice
1 lemon, freshly squeezed juice
1 orange (or more, if needed), freshly squeezed juice
180 g sugar
pectin gelling agent 2:1 for 500 g of fruit
1 bunch mint, chopped
Mix sugar and mint. Combine grapefruit juice and lemon juice. Fill up with orange juice to 500 ml liquid. Add gelling agent, bring to a boil. Add sugar, bring to a boil again and cook for about 4-5 minutes, constantly stirring. Fill into jars and seal.