Orange Marmalade

Ingredients

• 5 small navel oranges (about 2 1/4 lb. total), washed and scrubbed
• 1 medium (5 oz.) lemon, washed and scrubbed
• 6 cups water
• 3.5 cups granulated sugar

Steps

1. Cut off and discard the tops and bottoms of the oranges and lemon. Remove and discard the skin and pith from 3 oranges. Quarter every orange and the lemon lengthwise, then cut thin 1/8-inch slices, removing seeds as you go. Put all the citrus slices in a large bowl with water to cover. Cover the bowl and refrigerate at least 8 hours and up to 24 hours.
2. Pour the citrus slices and their water into a large stainless steel saucepan or Dutch oven. Boil over high heat, then reduce to medium and simmer uncovered. Stir occasionally and skim off any foam as it rises. After about 45 minutes, the orange rinds should be softened enough to cut with a spoon, with slight resistance.
3. After inspecting four (½-pint) canning jars for cracks and checking the rings for rust, discard any defective items. Keep the jars immersed in simmering water until the marmalade is ready. Use warm soapy water to wash new, unused lids and rings, and put a small plate in the freezer.
4. Add the sugar and bring the orange mixture to a boil over high heat. Cook with occasional stirring until the liquid reduces slightly, the bubbles in the center become a little larger, and a thermometer reads 220 degrees F (104 degrees C), about 40 to 45 minutes. For most of that time it stays between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C), rising to 220 degrees F (104 degrees C) once enough liquid evaporates.
5. For the consistency test, take the plate from the freezer and spoon a small sample onto it. Freeze the plate again for 1 minute, then remove it and drag a finger through the marmalade across the plate; a clean trail should remain. If the marmalade is runny and leaves no clean trail, bring the pot back to a boil over medium-high and return the plate to the freezer. Boil for 3 minutes, stirring often, then take off the heat and repeat the plate test. Repeat as needed to reach the desired thickness.
6. Pour the marmalade carefully and evenly into the prepared jars. Leave uncovered at room temperature to cool for about 3 hours, then seal the jars. Chill until set, at least 2 hours, and store refrigerated for up to 2 weeks.