Sour Orange Marmalade

2 pounds sour oranges (about 6 medium-size)
2 quarts water
3 pounds granulated sugar
1/2 teaspoon salt

Remove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Change the water often if the flavor becomes too bitter.)

Peel the remaining oranges (the peel may be stored in freezer for later grating uses). Boil the pulp in 2 quarts water until very soft. Strain through a bag with pressure. Re-strain without pressure. Mix this juice with the drained peel, the sugar, and the salt and boil until the jelly stage is reached. Let stand until slightly cool. Stir and pour into hot sterilized jars and seal with paraffin.