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	Orange Marmalade Yields ~3 Mason Jars Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	3	lbs	Navel Oranges *
			Spanish Seville Oranges **
	6	cups	Water
	4	lbs	Granulated Sugar
	2	med	Meyer Lemons
	2	tbls	Powdered Pectin ***
	Zest (no pith) and juice the lemons and set aside. Use a potato peeler to peel the oranges (figure 1) and then thin slice approximately half of the peels (figure 2).  Discard the rest of the peel.  With a sharp knife remove as much of the remaining pith on the oranges as reasonable.  Discard the removed pith.  Again, with a sharp knife, chop or slice the naked oranges.  We want to keep as much of the juice as possible. In a large (or better yet, tall) pot (to better manage boil-over) add the water, sliced peel, chopped oranges, lemon zest, lemon juice and Pectin.  Bring to a boil and cook until soft, about 45 minutes, stirring occasionally.  Any missed seeds will float to the top where you can, cautiously, remove them.  When you are satisfied everything is duly softened, kill the heat and add the sugar, stirring until sugar is dissolved.  Let stand at room temperature over night. When you're ready, heat marmalade mixture to a boil again.  Watch, and stir, constantly!.  Any solids will sink to the bottom where they will burn.  As the mixture thickens you will have to reduce the heat.  Keep boiling mixture (syrup at this point) until it reaches 221-223ºF.  Any higher and it will turn an ever darker shade of brown (caramelize).  Hold at this temperature for 5-10 minutes, or until it reaches 223ºF, then remove from heat. While it's still hot and runny transfer to your Mason jars or whatever. Enjoy!   (figure 1)                                      (figure 2) * We are using Navel Oranges here because they yield more orange flavor in the juice and we aren't relying on the pith/pulp/seeds to provide the Pectin. ** Spanish Seville is classic variety because of it's Pectin content, thickness of the peel and a pleasantly bitter rind.  However, Navel, Valencia, Lima and Blood oranges are just as good.  You can even use Tangerines, Kumquat or Grapefruit *** Because we are NOT using most of the pith and less than half of the rind in this recipe, we have to use supplemental Pectin.  Likewise if you are using 'low' or 'no' Pectin fruit such as Grapefruit or Kumquat.