Orange marmalade

Ingredients:
4 large oranges
2 lemons
8 cup sugar

Method:
Cut the oranges and lemons in half, crosswise; then into very thin half-moon slices. Discard any seeds. Place the sliced fruit and their juices into a pan. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently. Stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook until the mixture is thick. Remove the pan. Pour the marmalade into clean jar and seal with the lid. Store in pantry for up to a year.