Recipe by Denise Hay, Lewis Center, Ohio
First place, Jams/Marmalades/Butters (Orange Marmalade), 2017

Baking temperature:
Baking time:
Yield: 8- ½ pint jars

Ingredients

  • 5 large oranges
  • 1 T orange zest
  • 2 lemons
  • 8 c water
  • 8 c sugar

Instructions

  • Cut oranges and lemons into very thin slices
  • Place oranges, orange zest and lemons and water in a large Dutch oven and bring to a boil. Turn off and remove from heat
  • Add sugar and let the mixture sit overnight
  • Bring to a boil, reduce heat to simmer and cook until thick
  • Remove from heat and ladle into clean jars and tighten lids
  • Place in boiling water bath for 15 minutes
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