Zest the lemons and orange peels into a bowl. Cut any long strips to ½ inch. A citrus zester makes it easy to zest (we don't want any white part of the peel for this recipe).

Cut the lemons and oranges into supremes (see video link below of how to cut supremes) and squeeze juice. Chop supreme sections into small pieces ½ or less.

Simmer the zested peel and water for 5 minutes.

Add the fruit and juice and calendula petals and simmer for 10 minutes.

Add pectin, half cup of sugar, and the butter and bring to a rolling boil. Add the remaining sugar and return to a rolling boil for one minute. Remove from heat.

Ladle the mixture into ½ pint jars leaving ¾ inch room at the top. Process in a boiling water canner for 20 minutes. Remove and let cool overnight.