Step 1

Quarter oranges and remove the rind. Place the rind in a saucepan and fill with just enough water to cover them. Bring to a boil and allow to cook until rinds are soft.

Step 2

While the rinds are boiling, place oranges into large pot with water and sugar. Making sure you remove as much of the white, bitter parts as possible. Bring to a boil over medium heat and allow to boil for about an hour, stirring occasionally.

Step 3

Once rinds are soft, drain the water and cool them off. Using a spoon, scrape out the pith. Using a pair of scissors, cut the rind into thin strips. Add these strips to the mixture and boil for about another hour.

Step 4

While marmalade is finishing up, get the canner ready and sterilize some half pint jars.

Step 5

Check your marmalade for doneness by placing it on a cool plate and seeing if it gels within 30 seconds.

Step 6

Once marmalade is finished, carefully ladle hot marmalade into, hot, sterilized canning jars leaving 1/4" of headspace. Wipe rims, center lids, finger tighten rings and place in canner. Cover jars with water. Process for 10 minutes. Allow to sit for 12 hours on towel lined counter before checking for proper seals.