Orange Marmalade

Method

1. Wash the fruit well (you're using the peel). Cut the oranges and lemons in half and juice them. Reserve the juice. Remove and discard the seeds.
2. Cut the peel (including the pith) into thin strips — as thin as you have patience for.
3. In a large pot, combine the sliced peel, reserved juice, and water. Bring to a boil, then reduce heat and simmer uncovered for 1-1.5 hours until the peel is very soft and the liquid has reduced by about half.
4. Add the sugar. Stir until dissolved. Increase heat and bring to a rapid boil. Boil, stirring frequently, for 15-25 minutes until the marmalade reaches the setting point (105°C (220°F) on a candy thermometer, or use the plate test: drop a teaspoon on a cold plate, wait 1 minute, and push with your finger — it should wrinkle).
5. Remove from heat. Let stand 10 minutes (this prevents the peel from floating to the top of the jars).
6. Ladle into jars with ½ inch headspace. Process in a water bath for 10 minutes.
7. *Storage:** Sealed jars for up to 1 year.