INGREDIENTS

INSTRUCTIONS

Directions: Put 4 small saucers in freezer. In a very large pot, combine
oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours.
DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut
in half and scoop pulp, seeds and pith back into pan. Put shells to one
side.  Bring pan to a boil and boil hard 5 minutes. Strain through damp
cheese cloth in a seive. Gather ends and squeeze out remaining juice. You
should have 6 cups. Make up any difference with water. Return liquid to
pan.  Remove all white pith from skins. Cut skins in fine strips (or as
desired) and add to pan with sugar. Place over low heat and stir to
dissolve sugar.  Bring to boil. Boil hard, stirring occasionally to prevent
scorching. Boil hard til jell point is reached, between 60 and 90 minutes
depending on natural fruit pectin available. Jell point test. Chill some
saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small
amount of hot marmalade on chilled plate and chill for 2 minutes. Run
finger through marmelade on plate.  If surface wrinkles, it has reached
jelling point.  If still syrupy, continue boiling. Repeat test at 5 minute
intervals til jell point is reached.  Remove pan from stove and stir for 5
minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2
inch head space. Seal as you like

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