Sicilian Blood Orange Marmalade

Directions

1. 1
   Using a fork or a spiky florist turtle (for quick results!) prick the oranges completely.
2. 2
   Put them in a small pail or large bowl and cover with water.
3. 3
   Change the water every day for 4 days.
4. 4
   Drain the oranges and cut in half and remove the seeds (there will be very few).
5. 5
   Slice them very thinly and turn and slice the other direction so that you mince the oranges.
6. 6
   Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted.
7. 7
   Cool, and leave overnight to develop color and flavors.
8. 8
   Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220).
9. 9
   Pour into sterilized canning jars and seal.