Orange Marmalade

• 2 sweet oranges, preferably organic
• 2 cups fresh orange juice (about 2 pounds oranges)
• 3/4 cup fresh lemon juice (about 3 lemons)
• 7 1/2 cups sugar (3 pounds)

1. Rinse the oranges under hot water.
2. Quarter the oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
3. Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat.
4. Reduce heat to medium-low.
5. Simmer until the orange peels are translucent and tender, about 1 1/2 hours.
6. Stir in the sugar.
7. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is dissolved.
8. Continue cooking, stirring often and skimming foam from the surface with a slotted spoon, until the mixture is set and registers 220F on a candy thermometer, about 15 minutes.
9. (To test if the marmalade has set, place a small amount on a well-chilled plate.
10. Press gently with your finger; the marmalade should wrinkle.
11. If it doesnt, continue to simmer, 5 to 10 minutes more.
12. Test again; repeat as needed.)
13. Let cool, then transfer to an airtight container.
14. Marmalade can be refrigerated up to 1 month.
15. (Alternatively, transfer the marmalade to sterilized canning jars and process according to the jar manufacturers instructions.)

sweet oranges, orange juice, lemon juice, sugar

Taken from www.epicurious.com/recipes/food/views/orange-marmalade-393309 (may not work)