Wash and wipe the fruit, then cut it up roughly into a basin. Cover with ten quarts of cold water and allow to stand for twenty-four hours. Then boil gently for four hours, and strain over night through a jelly bag. Measure the juice and allow one pound of sugar to each pint of juice. Boil the juice for twenty minutes, then add the sugar which should have been heated and boil briskly for ten minutes.
Pour into jelly glasses and seal.
Another Method: Wash, wipe and grate ten bitter oranges, two sweet oranges and one lemon, cut up roughly into a basin, and put into a preserving pan with just enough cold water to cover and float the fruit from the bottom of the pan. Put on the fire and boil gently for two and one-half hours. Press through a fine sieve or through a fruit press. Measure the juice and allow one pound of sugar for each pint of juice.
Boil the juice and the sugar which has been heated for a few minutes, pour into glasses, and seal.