1 day
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
- Wash the oranges and lemon. Cut the oranges into 1/8-inch slices, removing the seeds. Cut them into quarters. Place the oranges into a 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.
- Boil jars and rings, canning funnel, ladle, and tongs for 10 minutes.
- Meanwhile, place a small plate in the freezer. 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. The mixture should be a soft gel that moves slightly when placed on chilled plate for 30 seconds.
- Fill each jar with marmalade, using the funnel.
- Return the jars to the pot with boiling water, being certain that they don’t touch the bottom of the pot or each other. 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. Unopened marmalade will last for up to 6 months.
