3 cups water
5 cups sugar
Using a vegetable peeler, remove the zest from the oranges, keeping the pieces as large as possible. Place them, pith side up, on a work surface and, using a sharp paring knife, scrape away any white pith. Cut the zest into very thin strips about 2 inches long. Measure out 1/2 cup of the zest strips and reserve; discard any remaining zest or reserve for another use. Using your fingers, peel off all the remaining pith from the oranges.
Cut the oranges in half crosswise; using the tip of the knife, remove and discard all seeds. Place the orange halves in a food processor fitted with the metal blade or in a blender and process until smooth. Measure out 2 cups pulp and place in a large saucepan with the water, sugar and the 1/2 cup zest strips. Stir well to combine. Discard any remaining pulp or reserve for another use.
Place the pan over high heat and bring to a boil, stirring constantly. Boil, stirring occasionally, until the mixture thickens and 1 tsp. of the marmalade placed on a plate and set in the refrigerator jells within 3 minutes. This should take about 40 minutes. If the marmalade does not jell within that time, continue to boil until it does. Remove from the heat.
Ladle the hot marmalade into hot sterilized half-pint canning jars to within 1/4 inch of the rim. Using a large spoon, skim off any foam. Wipe the rims with a clean, damp cloth. Seal tightly with sterilized lids and ring bands. Let cool on a kitchen towel away from drafts. If the jars have sealed properly, the tops will be slightly indented in the center and will not yield a pop when pressed gently. Store in a cool, dark place for up to 6 months. Once opened (or if they have not sealed properly), store in the refrigerator for up to 1 month.
Makes 4 half-pint jars.
Date: Recipe revised on September 6, 2006