Orange Marmalade

Directions

• Step 1 Wash the oranges and lemon thoroughly.
• Step 2 Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go.
• Step 3 Stack the orange slices and cut them into quarters.
• Step 4 Place the oranges into an 8-quart stainless steel pot.
• Step 5 Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes.
• Step 6 Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• Step 7 While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil.
• Step 8 Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch.
• Step 9 Boil for 10 minutes.
• Step 10 Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Step 11 Meanwhile, place a small plate in the freezer.
• Step 12 Increase the heat under the orange mixture to return to full boil.
• Step 13 Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F. on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over.
• Step 14 Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds.
• Step 15 Tilt the plate. The mixture should be a soft gel that moves slightly.
• Step 16 If mixture is thin and runs easily, it is not ready.
• Step 17 Remove jars from the water and drain on a clean towel.
• Step 18 Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar.
• Step 19 Repeat until all of the mixture has been used.
• Step 20 The amount of marmalade may vary by 1 to 2 jars.
• Step 21 Wipe the rims and threads of the jars with a moist paper towel and top each with a lid.
• Step 22 Place a ring on each jar and tighten.
• Step 23 Return the jars to the pot with boiling water, being certain that they don’t touch the bottom of the pot or each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.)
• Step 24 Add additional water if necessary to cover the jars by at least an inch.
• Step 25 Boil for 10 minutes.
• Step 26 Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening.
• Step 27 Once open, store in the refrigerator.
• Step 28 Unopened marmalade will last for up to 6 months.