Wash 6 oranges, quarter and remove seeds. Put through food chopper. Measure ground citrus. Add 3 cups water for each cup of ground citrus. Bring mixture to boil and cook covered for 15 minutes. LET STAND OVERNIGHT. The stock will then be ready to make marmalade. Stock may be refrigerated until ready to make into marmalade.

FOR MARMALADE: Measure 3 cups of stock into large heavy saucepan (6 to 8 cup size). Add 1/2 cup lemon juice. Measure out 3 cups sugar. Bring stock to boil, then add sugar all at once. Stirring occasionally, cook rapidly until jelly.