1. Scrub the grapefruit thoroughly; rinse well, and pat dry. Grate  the grapefruit peel to equal 2 tablespoons. With a sharp knife, remove remaining peel and pith from the grapefruit; discard. Working over a bowl to catch the juice, remove the grapefruit segments; discard membrane. Measure 2 cups of the grapefruit, including juice.

2. Combine the grapefruit peel, segments, and juice with the papaya and water in a 6-quart stainless-steel or enameled Dutch oven.  Stir in the pectin. Bring the mixture to a boil over high, stirring constantly.

3. Add the sugar and return the mixture to a boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove  from heat. Skim the foam, if necessary. Stir in the orange liqueur,  if desired.

4. Ladle the hot preserves into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

5. Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars  and cool.

Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark, LLC. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved