Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      3 c  To 4 c of chopped orange            8 c  Sugar 
           -rind (took about 7 small           6 c  Chopped oranges (measured 
           -oranges)                                -AFTER food processing) 
     10 c  Water                               4 tb Lemon juice 
  
  Bring water to a boil, add orange rind that has been chopped.  Boil for 
  about 10 minutes.  Add the remaining chopped oranges, lemon juice, and 
  sugar.  Bring to a boil, and then lower heat to a simmer.  Allow to simmer 
  without lid for about 3 hours.  Stirring occasionally.  After the 3 hours, 
  start to check to see if marmalade will set. ( put small amount on plate, 
  allow to cool a bit, and then push it to see if it will 'wrinkle') Then 
  increase the heat to bring it back up to full boil. Continue boiling until 
  can get it to register abour 220 F on candy thermometer. Shut heat off, 
  ladle into clean, HOT, sterile jars, seal and boiling water bath process 
  them for about 10-20 minutes (10 minutes for pints, 20 minutes for quarts) 
  Allow to cool, tighten down rings, and store. 
   
  **This turned out GREAT!! 8-}  I was a bit worried that it wasn't going to 
  be very thick, but once it cooled off I was amazed!  You can turn the jar 
  sideways and the stuff doesn't even MOVE!!  8-} 
   
  I will DEFINETELY keep my eyes open for oranges on sale from now on... 8-} 
   
  Origin: Adaptation from about 4 different recipes Shared by: Sharon Stevens