4 Oranges rinsed and thinly sliced...Removing any seeds2 Lemons rinsed and thinly sliced...Removing any seeds
8 cups Water
8 cups Sugar
Makes 3-4 Pints
Directions:
Slice fruit in half and then thinly slice. Removing and seeds that sneak in.
Place all sliced fruit and their juices into a large stainless steel pot.
Add 8 cups water and bring to a boil stirring often.
Remove from heat and stir in sugar.
Cover and let sit overnight.:
Next Day:
Bring mixture to a boil, reduce heat and simmer for 2 hours. Return mixture to medium boil and cook and additional 30 minutes skimming off any foam that forms until temperature on candy thermometer reads 220 degrees F or until desired thickness. It will be an golden Orange color.
Pour Marmalade into hot clean mason jar, wipe rims and seal lids.
Store in Pantry for up to 1 year.
I've been making marmalade like crazy recently! My favorite is blood orange, but then I like blood orange anything. I have yet to try with regular old oranges. I like the idea of using lemon and orange though to make it a bit tarter.
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