- 8 Seville oranges
- 2 lemons, quartered, thinly sliced
- 1 1/2 quarts cold water
- 6 3/4 cups sugar (approximately)
- Peel 6 oranges and cut the peel into 1/3 inch pieces, remove the seeds and coarsely chop the fruit. Cut the remaining 2 oranges in quarter, remove the seeds and slice them thinly.
- Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
- Freeze a plate. Blend the mixture. Measure the mixture and add 3/4 cup sugar for each cup of mixture.
- Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it is done. If it spreads out and thins immediately, continue cooking and taste again after a few minutes. Transfer marmalade to airtight containers, cover and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.) or can it in canning jars.