4 oranges
2 lemons
Water
Sugar

Wash unpeeled fruit and slice very thin; remove seeds and core. Measure the sliced fruit, adding 3 cups cold water for each cup of fruit. Let stand 24 hours in stainless steel or enameled pan. After the 24 hours, heat the mixture to boiling. Boil for 15 minutes, remove from heat and let stand another 24 hours.

On the third day, measure 3 cups of the mixture into a large, heavy saucepan. Add 3 cups sugar and boil rapidly for 20 minutes or to the jellying point, stirring frequently. To prevent pieces of fruit from floating to the top later, stir and skim the mixture for a few minutes after removing from heat.

Put the marmalade into hot jars (use the dishwasher), adding the lids immediately (have lids and rings simmering in pan on stove while you are filling jars). Process the jars in boiling water bath for 5 minutes. Remove jars and stand on towel, tightening rings as you do so. Repeat the process with 3 cups of the mixture at a time until all has been used. Cooking the mixture in small batches results in a more delicate marmalade.