Orange Lemon Marmalade

• 1 1/2 quarts water
• 3 cups orange zest thinly sliced
• 3 1/2 cups orange pulp chopped
• 3 1/2 cups lemon thinly sliced
• 5 1/2 cups sugar

1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12 to 18 hours in a cool place.
3. Cook rapidly until peel is tender, about 45 minutes.
4. Measure fruit and liquid.
5. Add 1 cup sugar for each cup of fruit mixture.
6. Bring slowly to boiling, stirring until sugar dissolves.
7. Cook rapidly to jellying point, about 15 minutes.
8. As mixture thickens, stir frequently 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. Makes 6 1/2 pints.

water, orange zest, orange pulp, lemon, sugar

Taken from recipeland.com/recipe/v/orange-lemon-marmalade-38400 (may not work)