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1
Peel the oranges and two of the lemons, and cut the peel into very thin slices.
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2
Seed the oranges and cut up the pulp.
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3
Save the pulp of the two lemons for another use.
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4
Put the fruit and water in a pot.
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5
Bring to a boil and let simmer for 5 minutes.
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6
Remove from the heat and let stand overnight in a cool place.
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7
Measure the fruit and liquid and, depending on your taste, add about 1/2 cup sugar for each cup fruit (you must add enough sugar to make the jam jell).
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8
Stir the sugar into the fruit and put the pot back on the stove over medium heat.
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9
Stirring often, let the jam cook about 30 minutes.
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10
Test for jell point by spooning a little jam onto a saucer and placing it in the refrigerator or freezer for a minute or two.
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11
If the jam jells it is ready to put into jars.
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12
I use the last lemon at this point.
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13
Peel the remaining lemon and slice the zest into very thin slices.
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14
Cut the pith away from the lemon and discard.
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15
Chop the lemon pulp into small pieces, remove any seeds, and add it and the zest to the jam.
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16
Pour into three 8-ounce jars.
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17
If you seal the jars with paraffin, do so as follows.
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18
Leave 1/2 inch head space in the jar.
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19
Pour one thin layer of paraffin over the hot jam.
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20
Let this layer set until it is firm, and then pour on one more thin layer.
