Making Orange Marmalade

Note to self: This would make a lovely Christmas gift!!!
I love orange marmalade on almost anything.  It is REALLY good on a peanut butter sandwich.  So this week when I saw an episode with Ina Garten making it I was sold and set about to make a batch.  It is delicious!!!  Sweet yet tart and just right.  I looked in several cookbooks and the recipes we all about the same so I went to our local FRESH Market and was delighted to have found Cara Cara navel oranges from Florida.  They are more of a red than orange inside and it is a beautiful jar of marmalade when completed.

Here is the recipe as I adapted it:

4 large Cara Cara navel oranges ( any seedless orange will do )
2 lemons
8 C. water
8 C. sugar

Wash then cut the fruit in half crosswise then slice it very thinly. I used a mandoline.  Discard any seeds.  Place the sliced fruit and their juices in a stainless steel pot.  Add the water and bring the mixture to a boil, stirring often.  Remove from the heat and stir in the sugar, stirring until it dissolves fully.  Cover and allow it to stand overnight at room temperature.

The next day, bring the mixture to a boil.  Reduce the heat to low and simmer uncovered for about 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 F. on a candy thermometer.

Pour the marmalade into clean, hot , sterile Mason Jelly jars; wipe the rims thoroughly with a clean damp cloth or paper towel.  Seal with the lids and bands.  Invert the jars for 5-6 minutes then turn them right side up and do not disturb until the lids have sealed.  Store in the pantry for up to a year.

Yield 3-4 pints.

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