Makes 2 Quarts
6 Large Oranges, (Seville, Valencia or Naval)
2 Lemons
8 Cups Water
6 Cups Granulated Sugar
Thoroughly wash the oranges and lemons. Cut oranges and lemons in half lengthwise and slice into very thin half moons. Remove seeds as you go along.
In a large Dutch oven bring the water and sugar to a boil for 5 minutes. Add the slices of oranges and lemons and bring back to a boil. As soon as it comes to a boil remove from the heat, cover and let stand for 3 to 4 hours at room temperature. (This step helps the peels soften.)
Put the pan back on the heat and over medium high heat bring to a boil. Once it begins to boil reduce the heat to medium low and cook uncovered for 2 hours stirring often. After two hours amp up the heat to medium high and cook for another 30 minutes or until a candy thermometer registers 220°F, stirring continuously. The marmalade should be very thick.
Remove from the heat and let rest for 30 minutes. Transfer the marmalade to jars and cool completely to room temperature. Refrigerate for several hours uncovered. Once completely cold, cover tightly with lids.
Marmalade with last at least a month in the refrigerator.
