12 navel oranges
Water
4 lemons
Sugar

Quarter fruit and slice as thin as possible. Weight fruit and to each pound add 3 pints water. Set aside for 24 hours. Boil gently until rind is tender; set aside for 24 hours. Weight material and to each pound add 1 pound sugar; stir to dissolve sugar. Bring to a boil and cook until a sample on a chilled dish thickens slightly. When dropped from the side of the spoon it will drop in 2 drops, showing it is beginning to thicken. The mixture will thicken more on cooling. Stir occasionally while cooking to avoid burning. Store as jelly. If you find the jelly has not cooked down enough, cook some more.