orange marmalade

Instructions

1. Wash the oranges and lemon thoroughly under running water to remove any wax or impurities. Pat dry with a clean cloth.
2. Cut the oranges and lemon in half, then slice each half into thin, even slices, removing any seeds as you go. Be sure to keep the peel attached to the fruit.
3. Place the sliced fruit into a large pot. Add the water and bring to a boil over high heat.
4. Once boiling, reduce the heat to a simmer and cook uncovered for about 1 hour, or until the fruit is very soft and the liquid has reduced by about half.
5. Stir in the sugar and salt, and continue to simmer for another 30-45 minutes, stirring occasionally. The mixture should thicken and become glossy.
6. Test the marmalade's consistency by placing a small spoonful on a chilled plate. If it wrinkles when pushed with a finger, it is ready. If not, continue to simmer and test again in a few minutes.
7. Once the desired consistency is reached, remove the pot from the heat and let the marmalade cool slightly.
8. Ladle the warm marmalade into sterilized jars, leaving about 1/4 inch (0.6 cm) of headspace. Seal immediately with sterilized lids.
9. Allow the jars to cool to room temperature before storing. The marmalade will continue to set as it cools.