Instructions: Chop all ingredients fine, putting oranges through food chopper and combine. Add 3/4 cup sugar for each cup of fruit. Let stand overnight.

Next morning, gently cook mixtuer for 1 hour, stirring frequently.

Ladle into steriaized hot jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner.

Makes about 8 pints.

NOTE: you can add 6 maraschino cherries, drained and sliced thin. Just before removing jam from heat.

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