Take one dozen oranges and four lemons; cut each fruit in quarters and slice the quarters through pulp and rind as thin as possible, discarding all seeds. Weigh the prepared fruit, and to each pound add three pints of cold water. Set aside for twenty-four hours. Let boil gently until the rind is perfectly tender (it will take six or more hours), then set aside until the next day. Weigh the material and to each pound add one pound of sugar. Let cook until it thickens enough to hold up the peel. The mixture will thicken still more on cooling and care must be taken not to cook it too much. Stir occasionally, while cooking, to avoid burning. Store in jars.

As the marmalade is made by weight, any number of oranges may be used, allowing one lemon for each three or four oranges. Use all the water designated. When bitter marmalade is desired, soak the orange seeds over night in cold water, let cook an hour or more and add the water drained from the seeds to the other ingredients.