|Water||1 Cup (16 tbs)|
Cut oranges and lemon in half lengthwise.
Lay flat on board and with a very sharp knife slice very thin, cutting through fruit, membrane and peel.
Put fruit and juice in a saucepan, and cover completely with water.
Cover pan, bring to a boil.
Let simmer until peel is very soft and tender, 30 to 40 minutes.
Let the fruit and liquid cool and measure it.
A quart glass measuring cup is handy for this.
Measure an equal quantity of sugar.
Put the fruit back in the saucepan, and bring it to a rapid boil, uncovered.
Add sugar and continue to boil rapidly, stirring constantly until the syrup forms a sheet on the edge of the spoon.
You can also test it by putting a few drops on a cold saucer.
If it thickens it should jell.
Keep in refrigerator.