5 lg. smooth, unblemished oranges, washed (3 lb.)
6 c. sugar

Slice unpeeled oranges as thinly as possible, about 8 cups. In an 8 quart pot, combine sliced fruit with 2 quarts of water. Bring to a boil, gently simmer (uncovered) until the peel is tender, 2-2 1/2 hours.

Measure fruit - should be 6 cups. Add sugar; mix well. Bring to a boil, stirring to dissolve the sugar. Boil uncovered, stirring occasionally, 1 hour to jelling point (220 degrees on a jelly thermometer). Pour into hot jars and seal. 4 pints.