1. Slice the oranges and lemons as thinly as possible with a mandolin or knife.  Remove any seeds in the lemons. Save the juice - using a piece of parchment or waxed paper on your work surface will allow for picking it up and pouring  the juice.
   

2. Put all the fruit and collect juice into a large dutch oven. Add water, salt, &  spices, and put over low heat just to warm the whole  pot. Then turn off.

   Cool, and let it sit overnight in the refrigerator.
   

The Next Day

1. Take it out in the morning, and let warm for an hour or so, then place over low heat, just until it simmers. Cook until the rinds are quite soft - I let it go about an hour.

2. Fish out the spices (if I was smart I would have tied up in a bundle or tea ball holder).
   

3. Add in all the sugar, and bring back to a rapid boil, stirring to prevent sticking.  It's best to use a candy thermometer to watch the temperature.  Skim off any foam that forms, and when it reaches 220 F / 105C, the jam will set when cooled.
   

4. Process in jar sizes of your preference, for 10 minutes in a water bath.  Leave 1/2 inch space at the top before screwing on the jar lids.  If you do not want to can it, pour into clean hot jars and refrigerate.