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If you are so fortunate as to have an orange tree (or a generous neighbor, relative or friend with one), you may find yourself with a surplus of oranges.  Here's one way to use them up.   It works best with seedless or nearly seedless oranges.

Florida Orange Marmalade

12 thin-skinned oranges
3 lemons
Water
Sugar

Wash fruit; slice as thin as possible.  Pick out any seeds and discard.   Measure fruit.  To each quart of sliced fruit, add 1-1/2  quarts of water.  Cover and let stand overnight.  

The next morning, cook very slowly until tender, perhaps 2 to 2-1/2 hours.

Pour into jars and seal.  Makes approximately 5 pints.

Note:   to preserve freshness and wholesomeness, do one of the following:

• Use sterile jars and lids according to standard canning practices.  See Ball and Kerr Canning Products for instructions.
  
  
• Leave at least an inch of top room.  While marmalade is still very hot, clean inside of jar above the marmalade thoroughly and dry it.  Melt paraffin in a double boiler.  Pour a 1/2" layer of paraffin on the top of the marmalade to seal.  Cover with a lid or waxed paper and a rubber band.
  
  
• Cover and store in the refrigerator until ready to use.

Related pages:

• The Orange Blossom Special
• Orange Blossom Special Muffins