1. Wash and rinse half-pint canning jars; pre- sterilize and keep hot until ready to fill. Prepare lids and ring bands according to manufacturer s directions. 2. Rinse oranges and lemons well in clean water. 3. Peel oranges and slice orange peel with albedo attached into 1/8" strips. Measure 4 cups.

Remove seeds and membrane from orange pulp. Cut sections into smaller pieces; measure 4 cups. 4. Slice lemon(s) into 1/8" slices and remove seeds. If desired, cut slices into halves or quarters (we used quarter slices of a large lemon). Measure 1 cup. 5. Add water to fruit in a 10 quart stock pot.

Bring to a boil and cook over medium heat until peel is tender, about 1 hour. 6. Add sugar and bring slowly to a boil; stirring until sugar dissolves. Cook rapidly to the jellying point , about 45 minutes, stirring occasionally. Be careful not to get burned with spattering marmalade.

Quickly skim foam, if any, from top of mixture. 7. Fill hot marmalade into hot pre-sterilized jars, leaving 1/4" headspace. Wipe rims of jars with a dampened, clean paper towel. Apply and adjust prepared canning lids. 8.

Process filled jars in a boiling water canner according to the recommendations in

Processing: Process Hot, Half-pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.

Altitude-adjusted processing table: Table 1. Recommended process time for Orange Marmalade in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints - 5 min - 10 - 15