Ingredients:
- 1 3/4 pounds oranges, 4 to 5 medium
- 1 lemon, zest finely grated and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
Preparation:
- Wash the oranges and lemon thoroughly.
- Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go.
- Stack the orange slices and cut them into quarters.
- Place the oranges into an 8-quart stainless steel pot.
- Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes.
- Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- Increase the heat under the orange mixture to return to full boil.
- Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F, and darkens in color, approximately 15 to 20 minutes.
- ladle in the marmalade just to below the bottom of the threads of the jar.
- Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars.
- Wipe the rims and threads of the jars with a moist paper towel and top each with a lid.
- Place a ring on each jar and tighten.
- Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other.
- Add additional water if necessary to cover the jars by at least an inch.
- Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening.
- Once open, store in the refrigerator.