Cut up the fruit as thinly as possible, rejecting the seeds. To every cupful of fruit add two cupfuls of cold water and let stand overnight. Boil the fruit next morning until quite tender, and again let it stand until the following day. Bring the fruit to boil, then add sugar, using the same weight of sugar as fruit. Cook all together until it forms a jelly.
Make the same way as Seville or Bitter Orange Marmalade I., but after the fruit has soaked overnight pour off the water and add fresh water.