For best flavor, use the fruit when well matured and highly colored. Grate off all oil cells, leaving the rich, yellow colored skin exposed. Cut into quarters and remove from pulp. Soak the peel in salt water (1 cup salt to 1 gallon water) overnight. Squeeze juice from pulp and save to add to preserves during the last cooking. Drain peel from salt water. Cover well with clear water and boil for 10 minutes. Drain and cover with fresh water and cook until peel is tender. If no bitter flavor is desired, it may be necessary to change the water several times. However, if the fruit used is fully ripe, the slightly bitter flavor is agreeable to most palates. Drain peel and drop into hot syrup made of 3 cups honey and 1 cup water for each 2 pounds of peel. Cook until peel is clear and syrup somewhat thickened. Remove from heat and let stand overnight.

The next day, take from syrup, add 3/4 cup honey and 1/2 cup sour orange juice and bring to boil. After boiling 10 minutes or until thickened, replace fruit. Boil another 10 minutes or until syrup is thick. Pack into hot jars immediately and process pints for 10 minutes at boiling. Grapefruit, tangelo and shaddock peel may be preserved in the same manner as the sour orange.