- 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.
Reviewed by Lou Ann Jopp, University of Minnesota Extension educator, 2010.