2-3 oranges or 5 lemons 1 ½ cups sugar
Wash the citrus, cut into quarters, and then put into a food processor fitted with the steel blade and pour the sugar on top. Pulse the citrus and sugar together until there are no pieces larger than a garbanzo bean.
Transfer mixture to a medium pot and cook it over medium heat, stirring occasionally, until it is bubbling and thickened and reaches 220°F, about 10 minutes.
Cool completely before using. It will keep in the refrigerator in an airtight container, for up to 1 month.