| 1 | Directions: put 4 small saucers in freezer. |
| 2 | In a very large pot, combine oranges, lemon and water. |
| 3 | Cover and bring to a simmer. |
| 4 | Let simmer 2 hours. |
| 5 | Don"t allow to boil. |
| 6 | Turn off heat. |
| 7 | Remove fruit. |
| 8 | Let cool 5 minutes. |
| 9 | Cut in half and scoop pulp, seeds and pith back into pan. |
| 10 | Put shells to one side. |
| 11 | Bring pan to a boil and boil hard 5 minutes. |
| 12 | Strain through damp cheese cloth in a seive. |
| 13 | Gather ends and squeeze out remaining juice. |
| 14 | You should have 6 cups. |
| 15 | Make up any difference with water. |
| 16 | Return liquid to pan. |
| 17 | Remove all white pith from skins. |
| 18 | Cut skins in fine strips (or as desired) and add to pan with sugar. |
| 19 | Place over low heat and stir to dissolve sugar. |
| 20 | Bring to boil. |
| 21 | Boil hard, stirring occasionally to prevent scorching. |
| 22 | Boil hard til jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. |
| 23 | Jell point test. |
| 24 | Chill some saucers in freezer while preparing marmalade, 2 or Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. |
| 25 | Run finger through marmelade on plate. |
| 26 | If surface wrinkles, it has reached jelling point. |
| 27 | If still syrupy, continue boiling. |
| 28 | Repeat test at 5 minute intervals til jell point is reached. |
| 29 | Remove pan from stove and stir for 5 minutes, skimming off any foam. |
| 30 | Ladle into sterilized jars, leaving ?inch head space. seal as you like |
