Prep the citrus fruit for marmalade

In a large pot combine the citrus fruit peels and 1 ½ quart of water. Boil 5 minutes on high and drain.

Add the citrus fruit pulp, juice and the remaining 1 ½ quarts of water to the pot; boil 5  more minutes. Remove pot from the heat.

Cover the pot and let stand for 12 to 18 hours.

After 12-18 hours measure the fruit and liquids.

Add 1 cup of sugar for each cup of fruit mixture, stirring until the sugar is dissolved.

Bring to a boil on high heat stirring constantly, to avoid boiling over and scorching.

Turn the heat down and continue to cook on a medium heat that sustains a rapid boil until the gel point is reached.

Remove from heat when gel has been reached and skim any foam that there might be off the top with the edge of a spoon.

Ladle into prepared hot jars, leaving ¼ inch headspace and wipe the rims clean with a damp paper towel.

Place a flat lid on and put the ring on and gently tighten.

Process in a hot water bath for 10 minutes.