Orange Marmalade

1: Cut the washed oranges & lemons in half lengthwise, then into very thin half-moons, discarding any seeds. Place sliced fruit & with their juices into a stainless steel pot.

2: Add the water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.

3: The next day, return the mixture to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring often, for 30 minutes.

4: Skim off any foam that forms on the surface. Cook the marmalade until it reaches 220°F (you must reach this temperature for the natural pectin to gel properly).

5: Pour the marmalade into clean hot mason jars and wipe the rims thoroughly with a clean damp paper towel. Place the lids on and seal closed. Chill in the refrigerator for 24-48 hours to set. Refrigerate after opening.