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1
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices.
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2
(If you have a mandoline, this will be quite fast.)
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3
Discard any seeds.
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4
Place the sliced fruit and their juices into a stainless-steel pot.
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5
Add 8 cups water and bring the mixture to a boil, stirring often.
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6
Remove from the heat and stir in the sugar until it dissolves.
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7
Cover and allow to stand overnight at room temperature.
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8
The next day, bring the mixture back to a boil.
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9
Reduce the heat to low and simmer uncovered for about 2 hours.
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10
Turn the heat up to medium and boil gently, stirring often, for another 30 minutes.
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11
Skim off any foam that forms on the top.
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12
Cook the marmalade until it reaches 220 degrees F on a candy thermometer.
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13
If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold.
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14
If it's firm -- neither runny nor too hard -- it's done.
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15
It will be a golden orange color.
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16
(If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
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17
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids.
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18
Store in the pantry for up to a year.
