6 bitter Seville oranges
2 lg. sweet oranges
2 lemons
2 qts. water
5 1/2 c. sugar
1 c. walnut pieces

Put all the unpeeled fruit and the water in a large saucepan. Bring to a boil, then simmer until the fruit is very soft, about 30 minutes. Leave the water in the pan and lift out the fruit with a slotted spoon; set aside. Stir the sugar into the water until dissolved and simmer for 10 minutes.

Meanwhile, carefully cut the fruit into 1/4 inch slices with the peel left on. Remove the seeds and warp them securely in a small square of cheesecloth. Cut the slices into 1/4 inch chunks and return them to the saucepan with the cheese cloth bag of seeds and the walnuts. Simmer for about 25 minutes, stirring occasionally, until thick.

Remove and discard the cheesecloth and seeds; pour the marmalade into sterilized canning jars and seal. Makes about 6 pints.