12 thin skinned oranges
3 quarts water
Wash oranges and lemons and put through food chopper. Add water and simmer 5 minutes. Let stand overnight. Cook until peel is soft, measure. Add sugar to taste, 2/3 to 1 cup per every cup of orange mixture. Boil rapidly to jellying point. Pour into hot sterile jars, wipe rim and seal with hot sterile lids and rings. Process in full boil water bath 10 minutes.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks