Orange Marmalade

8-10 peeled oranges (save the peels to make orange candy)

1 1/2 quarts orange juice (lots of pulp)

sugar

Put the oranges into a blender and and give them a good blend. Pour oranges and orange juice into a large heavy bottom sauce pan. Bring to a boil and cook for 5 mins. Turn off heat, cover, and let cool. Refrigerate for 8 hours or a whole day.

Freeze a plate. Uncover citrus mixture and bring to a simmer over medium-high heat. Cook for about 20 minutes. Turn off heat, measure mixture and then return to pan. For each cup of mixture, add 3/4 cup sugar.

Bring mixture to a boil, stirring often. Cook for roughly 20 mins (till mixture registers 220 to 222 degrees on a candy thermometer), To test doneness of marmalade: Drop a spoonful of on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after about five minutes. Transfer marmalade to airtight containers, cool to room temp and refrigerate overnight before serving. It can keep in the fridge for 1 month.

I ran my canning jars in the dishwasher while I cooked the marmalade mixture. Then transferred the hot liquid into the hot jars and quickly put on the lids. Then draped them in a towel to keep the warm. The heat sealed the jars for me.