Wash and Prepare the Fruit
Wash oranges and the lemon thoroughly in hot soapy water to remove any wax or residue. No need to peel the oranges—just chop the whole fruit into small chunks, discarding any seeds. The orange rind, pith, and flesh will all cook together, giving the marmalade its classic flavor and texture.

Soak the Fruit Overnight
In a medium saucepan, combine the orange chunks, lemon juice, and 6 cups of water. Heat to bloil. Once boiling, remove from heat, cover, and let sit at room temperature overnight. This step helps soften the orange peels and release natural pectin, which will help the marmalade set. It also helps to remove the bitterness from the pulp.

Cook the Mixture
The next morning, place the saucepan over medium-high heat and bring the mixture to a full rolling boil. Once it boils, reduce to medium heat and let it simmer for 1–1.5 hours, stirring occasionally. The orange mixture will begin to soften, and the peels will become tender.

Add the Sugar and Simmer
Stir in the 6 cups of sugar, ensuring it dissolves completely. Continue to simmer the mixture on medium heat for another 1–2 hours, or until it begins to thicken and reaches 220°F. Stir frequently to prevent sticking.

Blend for the Perfect Consistency
Once the marmalade has thickened, use an immersion blender directly in the pot to blend about half of the mixture. This creates a perfect balance—smooth enough to spread easily, but with small pieces of orange rind for texture.

Perform the Cold-Plate Test
Place a small, frozen plate in the freezer for 5 minutes. Spoon a small amount of marmalade onto the cold plate, wait a few seconds, and push it with a spoon. If the marmalade wrinkles, it’s ready!

Can the Marmalade
Wash jars, lids, and rings in hot soapy water, then sterilize them in boiling water. Ladle the hot marmalade into hot jars, leaving 1/4 inch of headspace. Wipe the rims clean with a kitchen towel, place the lids on, and secure the rings.

Using a jar lifter, lower the jars into a boiling water bath and process for 10 minutes. Once done, remove the jars and let them cool completely. The vacuum seals will form as they cool.