Orange marmalade is a real treat. It's so bright and sweet with just the tiniest bit of a bite from the acidic citrus. This recipe is easy to make. It's best to use seedless oranges so you don't have to pick out the seeds. There's nothing like homemade marmalade!
Clean fruits well. Remove the orange rind using a vegetable peeler. Use a sharp knife to cut the peel into thin slices that are about 2 to 3 inches in length. Remove seeds.
Do the same for the lemon.
The pith, which is the thick, white part under the peel, is left. Use knife to remove pith so the flesh of the orange remains. Discard the pith. Repeat with the lemon.
In a medium pot on high heat, bring about 2 cups of water to a boil. When the water begins to boil, add the orange rind and lemon rind. Lower heat to medium high and boil the rind for 10 minutes. Drain the water out but keep the rind inside.
Add more water and repeat the process two more times.
After the third and last boil, drain the water from the pot. Add the orange segments and lemon segments as well as the sugar and water to cover (about 2 cups). Bring to a boil.
Boil the orange mixture for 5 - 7 minutes. Lower heat to medium low. Allow it to simmer for 40 minutes, stirring occasionally. The marmalade will thicken as it cooks. You want to get your marmalade to a temperature of 220 degrees F.
After 40 minutes, test the readiness of the marmalade by pouring a little on a chilled plate. Tilt the plate. If the marmalade runs, it might need a few more minutes of cooking. If it runs slightly but stops, it is ready.
Transfer the marmalade to jars and let it rest overnight. As it reaches room temperature it will firm up nicely. Refrigerate, and enjoy as you wish!