Peel grapefruits and oranges, peel off the skin and place the pure fruit fillets with the pulp of 1 lemon in a saucepan and stir with the preserving sugar. The jelly gets a wintry touch with a pinch of cinnamon. Bring to the boil and bring to the boil while stirring. If the fruit fillets do not completely split up when they boil, briefly pass them through with the hand blender. Make a gel test. Remove from heat, fill into clean jars with screw caps, close and turn upside down until the jelly has cooled down. The ingredients are sufficient for 2 full glasses of jelly (450 ml each).
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