12 oranges, 3 lemons, slice very thin or cut in cubes. To each pound of fruit, add 1 quart of water. Let stand overnight. The next day, cook until tender and let stand overnight again. Weigh the mixture and add 1 1/4 pounds sugar to each pound of fruit. Cook until clear as jelly, about 20 minutes. If followed correctly, this marmalade will not be bitter.