Marmalade

Directions

1. 1
   Wash the oranges and lemon, cut in half and squeeze out the juice.
2. 2
   Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth.
3. 3
   Soak the bundle for 30 minutes in cold water.
4. 4
   Slice the peel finely.
5. 5
   Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.
6. 6
   Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half.
7. 7
   Squeeze all the liquid from the cheesecloth bundle and discard it.
8. 8
   Add the sugar and stir until dissolved.
9. 9
   Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes.
10. 10
    To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute.
11. 11
    The marmalade should feel set and wrinkle when you push it.
12. 12
    Pour into sterilized jars.
13. 13
    Cover, seal and store in a cool, dark place.