Orange Marmalade

Wash the fruit with a brush, wipe it dry and cut it, in very thin slices, removing only the seeds. Discard the first and last slices, which consist of nothing but skin. Measure the sliced fruit, and to every quart of fruit add three cups of water. Bring it to a boil and put it into a cooker for ten hours or over night. Bring it again to a boil and cook it again for ten hours. Add the equivalent measure of both fruit and water in sugar, bring it to a boil, and put it again into the cooker for ten hours or more. If it is not sufficiently thick in consistency, boil it slowly until a drop will jelly slightly if put on a cold plate and left a few minutes. As marmalade is not usually sealed with air-tight covers it will evaporate somewhat, and become thicker by long standing, and will therefore not need to be boiled until very stiff. The longer it is boiled the less delicate the flavour becomes. This recipe should make five pints or more of marmalade.