Wash six oranges. Quarter and remove seeds. Put through a food chopper. Measure the ground citrus and add three cups of water for each cup of pulp. Bring to a boil and cook covered for 15 minutes. Let stand, refrigerated overnight.

For marmalade measure out three cups of stock into a large heavy saucepan. Add 1/2 cup of lime or lemon juice. Bring stock to a boil.

Add three cups of sugar, stir to dissolve and cook rapidly, stirring occasionally until a jelly or candy thermometer reads 220 degrees.

Remove from heat and cool to 190 degrees. Pour into sterilized jars and seal at once with wax or caps and screw covers.

NOTE: The cooling to 190 prevents bits of peel from floating to the top. Reaching 220 degrees is a slow process after it reaches 215 and over. Do not remove from heat until it reaches the 220 degree mark or the marmalade will not jell. Although some experts suggest recooking the stock if it does not jell, this is, at best, haphazard. If the stock does not jell it will still make a tasty topping for ice cream or other desserts.