Any preserved fruits (Konfyt) such as Watermelon, Figs, Pears, Pineapple, etc., may be crystallised by the following method, after having been drained from the syrup and then slightly dried in the sun.
Make a syrup from one pound of sugar and one cup water, stir until the sugar is dissolved, and just when it begins to boil stir in quarter of a teaspoon cream of tartar, then leave off stirring, and allow to boil quickly for about three to four minutes. Test the syrup by dropping a little into cold water; if it forms a small soft ball between the thumb and finger, it has reached the desired degree. Drop the fruit to be crystallised, a few at a time, into this syrup, then lift out gently and drain free from all syrup. Place the fruit on wire (cake) trays and put in the sun to dry. When dry, make a syrup as before, and just as it reaches the "soft ball" stage add the fruit, put on wire trays, sift coarse granulated sugar over, and leave again in the sun to dry. When dry, put in boxes in layers, between sheets of waxed paper, and keep in a cool, dry place.
Wash and dry the grape-fruit, cut into quarters and remove the rind. Cover the rinds with salt and allow to stand for 24 hours. Drain and rinse in several waters, then cover with fresh water and simmer for four hours. Drain, then make a syrup, and finish as directed for "Home Candied Peel."