Step 1

Wash the fruits well and then chop them roughly but thoroughly. You needn’t worry that the pieces are all the same size, just that they’re small enough to give the marmalade a pleasantly chunky texture, 1/8 to 1/4 inch thick or so. Remove and discard any seeds.

Step 2

Combine the fruit and 4 cups water in a medium nonreactive saucepan with a lid. Bring to a simmer over low heat, then remove the pan from the heat and cover. Let the mixture sit at room temperature for 24 hours.

Step 3

Return the pot to the stove, turn the heat to medium, and simmer, uncovered, until the volume is reduced by half and the citrus rinds are tender, 60 to 75 minutes. Stir the pot from time to time and turn the heat down a touch if it looks or smells as though it’s scorching.

Step 4

Once the fruit is tender, add the sugar a little at a time, stirring all the while, until you’ve added all 4 cups and it has dissolved. Turn the heat up to medium-high and boil until the mixture is thickened, not more than 15 to 25 minutes. When done, it will slide off a spoon in sheets, not droplets, and a spoonful poured onto a cold plate should gel and seem firm.

Step 5

Transfer to jars, cover tightly, and refrigerate for up to a couple weeks. Originally published April 15, 2005.