1 pt. orange peels, thinly sliced
1 pt. orange pulp, cut up
1/2 c. thinly sliced lemon
3 c. water
3 c. sugar

1. Add water to fruit in a saucepan and simmer for 5 minutes.

2. Cover and let stand 12-18 hours in a cool place.

3. Cook rapidly until peel is tender; approximately 1 hour.

4. Measure fruit and liquid.

5. Add 1 cup sugar for each cup of fruit mixture. Bring slowly to a boil, stirring until sugar is dissolved. Cook rapidly until jellying point, approximately 25 minutes. As mixture thickens, stir occasionally to prevent sticking. Pour (boiling hot) into sterilized jars.