Select Fruit: Use 3 lbs of oranges and 1 lemon. Opt for organic produce since both the peel and fruit are used.

Wash Thoroughly: Scrub the fruit with a vegetable brush under running water to remove dirt and pesticides.

Peel Oranges: Use a vegetable peeler to remove the orange peels in long strips. Slice the peels into 1/8-inch strips, keeping the white albedo attached for its pectin content. Measure 4 cups of prepared peel.

Prepare Orange Sections: Remove seeds and membranes from the orange flesh, keeping only the juicy segments. Chop into small pieces to yield 4 cups.

Prepare Lemon: Slice the lemon into 1/8-inch thick pieces and remove seeds. Cut the slices into quarters for easier jar packing.

Combine Ingredients: Place the orange peel, orange flesh, lemon slices, and 6 cups of water in a stainless steel saucepan.

Boil: Bring the mixture to a boil over medium heat and simmer for 1 hour, stirring occasionally until the peel is tender.

Add Sugar: Stir in 6 cups of sugar until fully dissolved. Boil for another 45 minutes, stirring regularly to prevent scorching.

Check Consistency: Use the cold spoon test—dip a cold spoon into the marmalade. The mixture should coat the spoon and drip slowly.

Sterilize Jars: Wash jars with soap and warm water. Place them in your canner, fill with water, and bring to a simmer.

Warm Lids: Place lids in a saucepan of warm water on low heat to soften the adhesive.

Fill Jars: Use a funnel to ladle marmalade into jars, leaving ¼ inch of headspace. Wipe jar rims with a damp paper towel to remove sticky residue.

Seal Jars: Place lids on jars and screw rings on until fingertip-tight.

Process in Canner: Submerge jars in the canner, ensuring they’re covered with at least 1 inch of water. Process for 5 minutes (adjust for altitude if necessary).

Cool Jars: Remove jars with a jar lifter and place them upright on a towel or wooden cutting board. Let cool undisturbed for 24 hours.

Check Seals: After 24 hours, press the center of each lid. If it doesn’t flex, the jar is sealed.