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Lemon Orange Marmalade

7 cups thinly sliced oranges
4 cups thinly sliced lemons
water to cover
granulated sugar, 4-5 pounds

Day 1: Combine oranges and lemons in a large kettle. Add water to cover completely. Bring mixture to a boil, lower heat and simmer for 5 minutes. Remove from heat and cover. Let stand at room temperature overnight.

Day 2: Bring mixture to a boil, lower heat and simmer for 5 minutes. Remove from heat and cover. Let stand at room temperature overnight.

Day 3: Measure the cooked fruit and liquid. Gradually add an equal amount of sugar, stirring constantly until completely dissolved. Bring to a rolling boil and boil rapidly for 45 minutes, stirring frequently. To test if done dip a spoon in the mixture and if done, drops will sheet together as they fall off the spoon. Or you may use a candy thermometer and check for the mixture to reach 220 degrees.

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