Orange Marmalade

Steps

1. Place a strainer over a 8-litre pot. Cut the oranges and lemons in half at the equator. Use a reamer to extract the seeds and juice into the strainer.
2. Cut each half of the peel into half again. Layer the quarters by twos or fours, and slice as thin as possible crossways. Add them to the pot with the juice that has passed through the strainer.
3. Add the water to the pot, adding more if needed to barely cover the fruit. Position the strainer so the seeds will be submerged but kept separate, or tie the seeds in a cheesecloth and add it to the peel mixture.
4. Bring to a boil, stirring occasionally. Remove from heat, cover, and let sit overnight, 12 - 24 hours.
5. The next day, fill a canning kettle with water to the appropriate level and bring to boil. Reduce heat and keep ready at the boil until the jam is ready. Sterilize canning jars and lids.
6. Return orange mixture to the boil, stirring occasionally.
7. Extract the strainer or cloth containing seeds, pressing the gel that now surrounds them back into the mixture. Discard the seeds.
8. Reduce heat to keep at a simmer. Simmer, stirring occasionally, until peel is soft, approximately 1 hour.
9. Raise heat and stir in the sugar. Return to a boil, stirring frequently to avoid scorching the bottom and ensure the sugar dissolves fully.
10. Reduce heat and boil gently, stirring constantly, until the mixture reaches a temperature of 221 °F and passes the gel test.
11. Can and seal jars in canning kettle 10 minutes.