|Water||1 Cup (16 tbs) (adjust quantity as needed)|
|Sugar||1 Cup (16 tbs) (adjust quantity as needed)|
1. Remove the peel from the lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds.
2. Add one cup water for each cup pulp and peel. Let stand overnight.
3. Boil the mixture until the peel is tender. Cool.
4. Add one cup sugar for each cup fruit and juice. Cook until the syrup gives a jelly test two drops form on the edge of a metal spoon and drop off simultaneously. Stir occasionally. Pour into hot sterile half-pint jars. Seal at once.