Orange Marmalade

Slice finely 12 good-sized oranges and two or three lemons. Weigh them, and add three pints of water for each pound of fruit. Let the fruit steep in the water for 24 hours.
Boil until the skins are tender then leave for another 24 hours. Now measure the fruit and the water, and to every pint allow 1 lb. of sugar. Boil for an hour or until the syrup, when tested, seems likely to set. Marmalade made as late in the season as this however, very rarely sets well.