orange marmalade

How To Make orange marmalade

• 
  Step 1
  Scrub the fruit well, cut into quarters, and remove the seeds. Catch the juice in a bowl. Place all the fruit, including peels, and the juice, into a large container and add the 10 cups water. Soak for 24 hours.
• 
  Step 2
  The next day, remove the fruit from the water and cut into very fine shreds. Turn fruit and water into a large kettle. Boil 1 hour.
• 
  Step 3
  While fruit is boiling, sterilize jelly glasses as directed by manufacturer. I keep mine hot on a paper-towel-lined baking pan in a 200° oven.
• 
  Step 4
  Add the 8 cups sugar and continue to boil until the marmalade forms a jelly consistency when tested. Begin to test 10 minutes after the sugar has been added. To test, use jelly thermometer to 220°. Or, use the spoon test, as shown in the picture. (The Joy of Cooking, 1975, Bobs-Merrill Co.)
• 
  Step 5
  When marmalade reaches the jelly stage, carefully ladle into the prepared jelly glasses. Put on lids, invert for 2-3 minutes, then turn upright and allow to cool to room temperature. I store mine in the refrigerator (2-3 jars) or freezer (the rest of the jars). Or, you can water-bath process according to your canner directions for jelly.
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