• Separate the pulp and peel of oranges, thinly slice the whole lemon and orange peel.

  Add water to fruit and simmer 5 minutes.
• Add all the prepared oranges and lemons into a large pot.

  Pour the water into the pot.

  Cover and let stand 12 to 18 hours in a cool place.
• Cook rapidly until peel is tender, about 45 minutes. 

  Add 1 cup sugar for each cup of fruit mixture. 

  Bring slowly to boiling, stirring until sugar dissolves. 

  Cook rapidly to jellying point, about 15 minutes.
• As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving 1/2 cm head space. Adjust caps.

  Process 10 minutes in boiling water bath (see below).

Preparing your jars

• Equipment Needed

  2 large pots. One pot that is both wide and deep. If your pot isn't very deep, you'll only be able to can smaller jars. The height of the pot needs to be at least 7-10 cm taller than the height of your canning jars.

  A second large pot that will fit your glass jars inside, even sideways or a dishwasher or even a large container that can hold your jars and can withstand heat.

  Recycled commercial jars with pop top covers, make sure there is a seal.

  Oven mitts.

  A ladle.

  A funnel, preferably with a wide mouth.

  A spoon.

  A few towels.
• Wash your glass jars and lids very well, inspecting the covers and the jars to make sure that none have any dents, cracks or disfiguration.

  Heat the jars. If you have a dishwasher, put your jars through a cycle and keep them warm in the dishwasher. If you don't have a dishwasher, put the jars in a pot of water and bring to a boil. You want your jars to remain hot, because if you let them cool down and then add hot food/liquid or add to a hot water bath, the jars could crack.

  Boil the lids in water.
• In the meantime, lay a towel across the bottom of your giant pot, fill it with water part way, and bring to a boil.

  Take your jars out of the hot water or dishwasher and put them on a towel. Use a ladle to remove some of the hot water and use oven mitts if necessary.
• Fill the jars with the jam with the help of a wide mouth funnel and a spoon in the method recommended in the recipe you're using.

  Remove the lids from the boiling water, and with the assistance of oven mitts, place on the jar and tighten as well as you can.
• Carefully, gently place the filled and closed jars in the giant pot of boiling water, taking care that they are standing upright on the towel and not touching each other or the sides of the pot.

  Cover the jars with boiling water by at least 5 cm. You don't want to pour any water directly on the jars - pour the water in between the jars when adding.

  Bring the pot of water to a rolling boil and boil for the length of time specified in the recipe.
• Turn off the stove and ladle water out into another container. You want to ladle enough water out so you're able to grab the upper part of the jar without getting your oven mitt wet.

  Grab the upper part of the jar with your oven mitt, remove from the pot, and place on a towel. Do the same for all the jars.

  Leave the jars undisturbed for a few hours or overnight.
• Check for a seal. If you're using commercial jars, most covers come with a pop top that says "Button pops up when original seal is broken" or something like that. You do not want that button popped up. If it is down, that means that your cans are sealed properly. If the cover never popped down, the seal didn't hold and you should put that jar in the refrigerator to be eaten.

  Put the jars away in a cool, dark place.