1. Peel the grapefruit with a peeler, soak the skin in salt water for at least 3 hours, remember to change the water halfway
2. Rub the kumquat on the surface with salt, clean it, cut open and remove the seeds
3. Chop most of it into thin strips, and stir the other half into sauce
4. Shredded grapefruit peel
5. Add a little water to the grapefruit peel, add rock sugar, and simmer on low heat
6. Boil it into a translucent state, set it up for later use
7. Boil the kumquat again, add a little water if it is slightly dry
8. Add the grapefruit zest after it's cooked through
9. Boil until the water is dry and sauce-like
10. Wash the filled containers, disinfect them, and be clean, oil-free and water-free. Bottling, the temperature is about 30 degrees, that is, the hand feels warm, then pour the honey.
Tips:1. You don't need too much rock sugar, you can taste it and adjust it yourself
2. The temperature must not be high when pouring honey
3. Honey is best not to buy supermarket honey
