Cut the rind from the oranges and lemons, being careful to remove no white pith with the rind, and chop it. Cut up the pulp. Place it in a preserving pan with the rind and 2 cups water. Boil gently for about 30 minutes, testing carefully. Cook until the pulp and rind are tender.
Add the gelatine dissolved in a little of the hot syrup.
Remove from heat.
Bottle while still hot. Cover at once.
Do not make large quantities as this will not keep unless sterilized.