1Combine all ingredients in a large pot and let sit on counter for 30 minutes. Transfer to stovetop and bring to a boil over med/high heat. Cook until liquid has reduced and become syrupy. Stir often, should take around 30 minutes. Skimming any foam off of the top.
2Ladle into hot, sterilized canning jars, top with lids and can in a water bath for 10 minutes. Let sit on counter until completely cool. Store in a dark cupboard, and refrigerate once opened.
3Makes 4 half pint jars of marmalade.
See the Ball Jar website for proper canning instructions.