Instructions:

 Peel oranges, and cut rind into thin strips. Chop pulp, discarding seeds. Cut lemons into thin slices, discarding seeds. Combine orange rind, chopped pup, lemon slices and 4 cups water in a large dutch oven; bring to a boil.

Reduce heat, and simmer 15 minutes. Remove from heat; cover and chill 8 hours or overnight. Combine fruit mixture and sugar in a dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally.

1 1/2 hours or until a candy thermometer registers 215 degrees. Pack hot marmalade into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles, wipe jar rims.

Cover at once with metal lids and screw on bands. Process in boliding water bath 5 minutes.