Marmalade

1. 1

   Wash the oranges and lemon, cut in half and squeeze out the juice.

2. 2

   Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth.

3. 3

   Soak the bundle for 30 minutes in cold water.

4. 4

   Slice the peel finely.

5. 5

   Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.

6. 6

   Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half.

7. 7

   Squeeze all the liquid from the cheesecloth bundle and discard it.

8. 8

   Add the sugar and stir until dissolved.

9. 9

   Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes.

10. 10

    To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute.

11. 11

    The marmalade should feel set and wrinkle when you push it.

12. 12

    Pour into sterilized jars.

13. 13

    Cover, seal and store in a cool, dark place.

* Per serving · 4 servings · Values may vary.