12 cups Oranges (I used a few tangerines as well)
1 cup of Orange rind
2 lemons, rind & fruit
4 cups granulated Sugar
4 cups Orange juice
(Pectin-follow the directions on your brand of pectin)
Begin by washing your fruit. Remove the rinds (with a zesting tool) of 2 lemons & about 3 oranges in long slender slices, resembling a piece of ribbon. Set aside. Begin peeling the skin & as much rind as you can remove from the oranges & lemons. Remove any seeds. Quarter your oranges, & with a paring knife, start trimming the white rind & center pieces that hold the sections of fruit together off of the oranges and lemons. Once you are finished with this step, cut each orange and lemon piece into a thin slice.
Place sugar, oranges, lemons, and orange juice in a large pot with a lid. Boil on medium high heat for about 30 minutes, or until most of the fruit is broken down. Add pectin as directions state. Your fruit should resemble a thick jam like consistency, but will harden up completely once the marmalade sets.
If you are canning the marmalade, ensure that you have boiled (disinfected and sterilized) your jars, lids & rings. Otherwise, use clean plastic or glass storage contains & refrigerate. Serve chilled, over toast or biscuits.