The best fruit to use is the small sour variety. This has more flavor and character than the large, sweet oranges.

Slice two dozen sour oranges without peeling, remove the seeds; slice and seed two lemons or one grapefruit. All should be cut very thin. Measure the juice, add to it enough water to make three quarts of fluid, turn all into a stone crock or bowl, cover and leave all night in a cool place.
In the morning bring to a boil in a preserving kettle, cook very slowly until the peel is tender, stir in a pound of sugar to each pint of juice and boil until the orange skin is clear. Take from the fire and when it is cool put into jelly glasses.