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1
Have on hand 9 half-pint jars and sealing lids- sterilized according to the manufacturers instructions.
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2
Cut the fruits in half and squeeze the juice out of them (save the orange and the lemon juices separately).
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3
Chop the remaining citrus sections (yes- peel and all) in a food processor in small batches as you want the pieces to be fairly small (ideally about 1/4 inch but the sizes will vary, that is great).
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4
Place the chopped citrus into a large pot and cover with cold water. Bring to a boil and cook, stirring occasionally, until the citrus mix is tender to the bite, about 10 minutes. Drain and rinse the fruit, clean out the pot as well.
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5
Put the citrus mixture back into the pot with 1 1/2 cups water and bring to the mix to a boil.
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6
Stir in the 3 1/2 cups sugar. Adjust the heat to maintain a slow simmer. Cook, stirring occasionally, until mixture is thick and creamy and the fruit is tender to the bite. This will take about 1 hour.
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7
Taste and add up to 1 1/2 cups additional sugar to taste, add the 1/2 cup of orange juice and stir until well mixed.
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8
Pack into the jars and process according to the jar manufacturers instructions- mine takes about 10 minutes once the water bath has returned to a boil.
