Wash and dry the fruit.
Cut through peel and pulp into very thin slivers; discard seeds.
Measure the fruit and juice into a large bowl.
(There will be about 2 1/2 cups.) Add 3 times the amount of water.
Cover and set aside overnight.
The next day, turn the mixture into a large kettle and bring rapidly to boiling; reduce heat and simmer about 30 minutes.
Return to the bowl, cover, and set aside overnight.
The third day measure the mixture into a heavy saucepan or kettle.
(There will be about 6 cups.) For each cup add % cup sugar; mix well.
Cook gently over low heat until the mixture thickens.
(To test, drop a teaspoon of marmalade onto a chilled saucer and chill quickly in refrigerator.
If it is of marmalade consistency, remove from heat.) Ladle into hot sterilized jars and seal