4 oranges (2 c.), sliced
3 lemons (1 1/2 c.), sliced
Sugar

Add 6 cups water to the sliced fruit and let stand overnight. Next day cook mixture until tender, about 30 minutes. Let stand overnight. On the third day add 2 cups sugar for each pint of fruit and liquid. Cook to jelly stage (about 10 minutes). Pour into sterilized jars and seal while hot.