Apricot Grapefruit Jam

2-3 cups grapefruit contents (see below) 7-8 cups (to add up to 10) ripe apricot halves 5 cups sugar bag o' seeds & membranes (also see below, less gross than it sounds) Supreme grapefruits (http://chefinyou.com/2010/01/how-to-supreme-fruits/) roughly chop segments, squeeze juice out of membranes.  Tie membranes and seeds into a piece of cheesecloth and add to the pot. Cook apricot, grapefruit and bag over medium high heat until at least half the apricots have dissolve and it looks like apricot halves floating in orange soup. Let cool on stove then refrigerate over night. Let it sit out for a while then squeeze bag to get out as much of the pectin goo as you can and set aside. Add sugar and bring to a boil over med-hi heat stirring occasionally. Cook over a low boil for 15 to 20 min till it passes the plate test. Fill sterilized jars, lid and process for 10 min.  plate test: So the grapefruit on this is more of an aftertaste I think. I liked it quite a lot, the bit of sour/bitter bite at the end kept it from tasting super sweet.