- 2 pounds blood oranges
- 1 pound Meyer lemons
- ½ pound Eureka (regular) lemons
- 3 cups water
- 4 cups sugar
Wash all fruit well. Peel off just the very surface zest and cut strips into small pieces, like confetti (or long, thin pieces, as you desire).
Score and peel away all remaining pith and discard. Chop fruit into ½-inch chunks, making sure to remove all seeds.
Combine chopped zest and fruit with water and boil for about 30 minutes, until peel is fully cooked. Stir in sugar and bring it back to a boil, and continue to cook and stir for about 20 minutes.
Test for doneness, and let cool for a few minutes before ladling into prepared jars.