Florida Orange Marmalade
A recipe from the Sneaky Kitchen
12 thin-skinned oranges
3 lemons

Wash fruit; slice as thin as possible. Pick out seeds & discard.  Measure fruit. To each Qt. of sliced fruit, add 1-1/2  qts. of water.  Cover & let stand overnight. The next morning, cook very slowly until tender, perhaps 2 to 2-1/2 hrs.

Measure cooked fruit mixture. Add 2/3 as much sugar. (In other words, for each C. of fruit mixture, add 2/3 C. sugar.) Cook rapidly, stirring often, until it sheets from a spoon in large drops or globs.  This takes about 30 to 60 min., depending on the water content. Pour into sterile canning jars & seal. Makes about 5 pints. May also be cooled and frozen in freezer bags.