Orange Lemon Marmalade
Sugar, about 5-1/2 cups (1320 mL)
(240 mL) of fruit mixture. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly to jellying point, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: about 6 half pints (1440 mL)