From The Modern Family Cookbook

3 large oranges, about 1¾ lbs.
2 lemons
3 tablespoons lemon juice
5 cups water
6 cups granulated sugar

Use sound, juicy oranges. They may be any size, but a large size is easier to prepare. Cut washed oranges and lemons into 8 sections each’ scoop out pulp, discarding all seeds, then cut up and put into kettle. Now slice the rind paper-thin and add to kettle. Stir in additional lemon juice and water; bring to boil, simmer 1 hour, uncovered. Then add sugar, stir until dissolved and return to heat; again bring to boil and simmer about 50 minutes longer. Remove pan from heat. Test for doneness by dropping a teaspoonful of the hot liquid onto a thoroughly chilled plate and place in refrigerator for 5 minutes; if jellied by the end of this time, the marmalade is done; if not, continue cooking for a few minutes longer and again test for doneness. When done, pour into hot sterilized jelly glasses or jars and cover immediately with paraffin. When cool add another thin layer of paraffin. About 4 pints marmalade.

12 to 16 medium-sized peaches

Whole cloves

2 cups cider vinegar

2 cups granulated sugar

6 sticks cinnamon

Use firm but ripe peaches. Clingstones are best for pickles, but if Elbertas are used, dip in boiling wter to loosen skins, then remove skins and leave fruit whole. Pare any other variety thinly. Stick each peach with 4 to 5 cloves and drop immediately into boiling hot syrup, made of the vinegar, sugar and stick cinnamon. Bolil gently until peaches are tender, 8 to 10 minutes. Pack into hot sterile jars. Add hot syrup to come to within 1/4-inch of top, then seal. Use same method for peeled Seckel pears. 2 quarts. Chill before serving.