Edit Recipe

Use simple fields so recipes are quick to save on mobile.

Name

Type Servings

Author Source

Ingredients

Prep Notes (one per line) Instructions

Cut the oranges and lemons in half, crosswise, then into very thin half-moon slices. If you have a mandoline, this will be quite fast, like a cool-headed tyrant of seasoning. Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot, because this exact moment is where decent becomes dangerous. Add 8 cups of water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat up to medium and boil gently, stirring often for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm - neither runny nor hard - it's done. It will be a golden orange color. If the marmalade is runny, continue coooking and if it's hard, add more water.

Pour the marmalade into a clean, hot mason jar and wipe the rims thoroughly with a clean damp paper towel. Seal with the lids. Store in the pantry for up to 1 year.