1. Place the prepared fruits and water in an eight- to ten-quart kettle. Cover and cook until tender, fifteen minutes or longer.
2. Add the sugar, stir until dissolved and boil rapidly until the mixture gives a jelly test two drops form on the edge of a metal spoon and drop off simultaneously about forty-five minutes. For a stiffer marmalade, continue cooking until the drops run together as they fall off.
3. Skim the foam from the surface of the marmalade and fill hot sterile jars. Seal tightly with jar tops or cover with a thin layer of melted paraffin and, when cool, add another layer. Store in a cool dry place.