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Orange Marmalade

One dozen oranges and four lemons; pare and slice and break in small pieces. Put skins and pits in one bowl and pulps in another. Put three pints of cold water over each and let it stand over night. Boil each separately twenty minutes; strain the liquid from the skins and add it to the pulp; when the skins are cold, slice very fine and put all together. Add ten pounds of granulated sugar and boil until it jellies. Put in jelly glasses and cover when cold.