Orange Marmalade

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is not necessary since the process time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash the oranges and lemon well, then slice them very thinly (peel, pith, and flesh together), discarding only the seeds; the peel and pith supply the marmalade's natural pectin.
5. 5Place the sliced citrus in a large nonreactive pot with 6 cups of water, bring to a boil, then reduce heat and simmer, covered, for about 20 minutes, or until the peel is very tender when pierced with a fork.
6. 6Let the mixture stand, covered, at room temperature for 8 to 12 hours (or overnight in the refrigerator) to allow the peel to soften further and the pectin to develop; this rest also helps prevent floating fruit in the finished jars.
7. 7Return the pot to the stove, add the 6 cups of sugar, and stir over medium heat until fully dissolved.
8. 8Bring the mixture to a boil and cook rapidly, stirring often to prevent scorching, until it reaches the gel point: 220°F on a candy thermometer (8°F above the boiling point of water at sea level), or when a spoonful mounds and wrinkles on a chilled plate.
9. 9Remove from the heat and skim off any foam; let the marmalade sit off the heat for 5 minutes and stir gently to redistribute the peel evenly before jarring.
10. 10Ladle the hot marmalade into the hot half-pint jars, leaving 1/4 inch of headspace.
11. 11Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
12. 12Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 10 minutes for pints, timing from when the water returns to a full rolling boil.
13. 13Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
14. 14Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
15. 15Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
16. 16Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
17. 17Do not alter the ratio of citrus, water, and sugar, since this balance provides both the natural acidity needed for safety and the pectin needed for a proper set.