Reviewed 2010 by LouAnn Jopp, Extension Educator — Food Safety.
- 4 whole oranges, thinly sliced (2 cups cut)
- 3 whole lemons, thinly sliced (1 ½ cups cut)
- 6 cups water
Add 6 cups water to the thinly sliced fruit and simmer until tender. This takes about 30 minutes. Measure the cooked fruit and liquid. Add 1 cup sugar for each cup of fruit and liquid. Cook the boiling mixture to the gel stage of 220° - 222° F. This is best determined with a jelly thermometer. The sheet test may also be used to check for doneness. Pour hot marmalade into prepared jars and process as previously described.