Recipe Details

Level: Intermediate
Yield: 3 to 4 pints
Total Time: 14 hr 45 min
Preparation: 15 min
Resting Time: 12 hr
Cooking: 2 hr 30 min

Nutritional Information

Per Serving (1 of 12 servings): Calories 541, Total Fat 0 g, Saturated Fat 0 g, Carbohydrates 140 g, Dietary Fiber 1 g, Sugar 137 g, Protein 1 g, Cholesterol 0 mg, Sodium 2 mg

Ingredients

4 large seedless oranges
2 lemons
8 cups sugar
8 cups water

Instructions

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Slice the oranges and lemons in half across their width, then cut into very thin half-moon pieces. A mandoline slicer speeds up this step considerably. Remove all seeds and transfer the sliced fruit with their juices to a stainless-steel pot. Add 8 cups of water, bring to a boil with frequent stirring, then remove from heat. Stir in the sugar until fully dissolved, cover, and let sit at room temperature overnight.
The next day, return the pot to the heat and bring the mixture back to a boil. Lower the heat and simmer uncovered for approximately 2 hours. Increase heat to medium and gently boil, stirring regularly, for another 30 minutes while skimming off any foam. Continue cooking until the marmalade reaches 220F on a candy thermometer. Test doneness by placing a small spoonful on a chilled plateit should set to a firm but spreadable consistency with a golden orange hue. If too runny, cook longer; if too stiff, add a bit more water.
Pour the marmalade into sterilized, warm Mason jars. Thoroughly clean the rims with a damp paper towel before sealing with lids. Store in the pantry for up to one year.