Cook over low heat until the rinds become tender. Cool and cut rinds into small pieces. Place in refrigerator and allow to stand another 24 hours.

Measure out fruit. To each quart of fruit add 1 quart of sugar. Bring to a boil, then reduce heat and simmer until marmalade thickens and the oranges are clear.

Ladle into hot sterilized jars and process in a boiling water bath for 10 minutes.

Submitted by: CM