Select 4 cups firm fruit, free of blemishes. Wash. Cut in halves. Remove seeds. Slice thinly or put through food chopper. Measure fruit. Place in saucepan. For each cup of fruit add 3 cups of water. Bring to a boil. Cook 15 minutes. May let stand overnight or cook into marmalade immediately.

For marmalade measure 3 cups of stock into a large saucepan. Bring to a boil. Add 3 cups of sugar. Stir to dissolve sugar. Cook rapidly to 220 degrees F. on a candy or jelly thermometer. Remove from heat, cool to 190 degrees F. Pour into clean jars and close with self-sealing lids.