|Sliced orange peel||2 Cup (32 tbs)|
|Chopped orange pulp||1 Quart|
|Thinly sliced lemon||1 Cup (16 tbs)|
|Water||1 1⁄2 Quart|
|Sugar||1⁄4 Cup (4 tbs)|
Add water to fruit and simmer 5 minutes.
Cover and let stand 12 to 18 hours in a cool place.
Cook rapidly until peel is tender, about 1 hour.
Measure fruit and liquid.
Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to jellying point, about 25 minutes.
As mixture thickens, stir occasionally to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Process 10 minutes in boiling water bath.