Put oranges and lemons in food processor and grind up.
Then combine orange and lemon puree and water in a 6 to 8 qt. saucepan.
Bring to a boil and cook rapidly until peels are very soft, about 30 min.
Measure cooked fruit and liquid. Add 1 cup sugar for each 1 cup of fruit and
liquid.
Bring to a boil and cook to jelly stage (220°F.), stirring frequently.
Skim off foam, if necessary.
Immediately fill hot, sterilized half pint jars with marmalade, leaving
1/4" headspace. Wipe jar tops and threads clean. Place hot lids on jars
and screw bands on firmly. Process in boiling water canner for 5 min.