Melt the butter in the top of a double saucepan, or a bowl over hot water. Grate the orange and lemon rinds finely. Squeeze out the juice and strain it. Add the rinds, strained juice and sugar to the butter, and stir until the sugar dissolves. Add the well-beaten eggs and continue cooking gently until the mixture thickens and coats the back of a spoon. Pour into small hot jars and cover, or else cool and pour into small freezer containers.
© 1978 Mary Norwak estate. All rights reserved.