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