4 large seedless oranges
8 cups of sugar
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices and discard any seeds. Place the fruit slices and their juices into a stainless steel pot and add 8 cups of water. Bring the mixture to a boil, stirring often. Next remove from heat and stir in the sugar till it dissolves. Cover and allow to stand over night at room temperature (8 to 12 hours).
The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees on a candy thermometer. If you want to be doubly sure its ready, place a small amount on a plate and refrigerate until its cool not cold. If it's firm (neither runny or hard) then it's done. If it's too runny continue cooking and if it's too hard, add more water.
It will be a golden orange color. Pour the marmalade into clean, hot mason jars. Wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to one year.
Well that's the recipe as its written at foodnetwork.com. I used 1/2 pint jars and was able to fill eight. I'm not so sure about the storing in the pantry without really canning them but then what do I know. This was my first time.
During the long cooking (and waiting) time I spent some more time sewing more diamonds. I went through my stash for setting fabric and borders and hit the jackpot. I can't wait to finish this one. Hopefully by the weekend.