Directions

• Peel oranges with a vegetable peeler. Remove the white parts of the oranges and discard. Chop the orange segments, being sure to remove any seeds and add to a large pot.
• Zest lemons and add to pot. Juice lemons and add their juice to the pot. Add sugar and orange juice.
• Bring orange mixture to a boil and then reduce to a simmer.
• Add pectin and water to a separate saucepan and bring to a boil. Boil until thickened, then add to orange mixture.
• Simmer oranges until they have reduced, are darker in color, and have thickened.
• Test for doneness by dropping some of the marmalade on a frozen plate and letting it sit for 30 seconds. Tilt the plate, if it still runs, it's not done. If it's soft-set, then it's done. Remove marmalade from heat and start canning.