Orange Marmalade

• 2 cups thinly sliced orange rind
• 1 quart chopped orange pulp
• 1 cup thinly sliced lemon
• 1 12 quarts water
• 5 cups sugar

1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12-18 hours in a cool place.
3. Cook rapidly until peel is tender, about 1 hour.
4. Measure fruit and liquid.
5. Alternate sugar with each cup of fruit mixture.
6. Bring slowly to a boil, stirring until sugar dissolves.
7. Cook rapidly, about 25 minutes.
8. When mixture begins to thicken, stir occasionally to prevent sticking.
9. Pour hot into hot jars, leaving 1/4 inch head space.
10. Adjust caps.
11. Process 10 minutes in boiling water bath.
12. Yield: about 7 half pints.

orange rind, orange pulp, lemon, water, sugar

Taken from www.food.com/recipe/orange-marmalade-10072 (may not work)