Lemon-Orange Marmalade

I had left-over lemons & oranges from my Bountiful baskets last weekend, & I wanted to use them up before I left on my trip. This was the perfect way to use up my fruit, & not have to eat it all up right away! Delish! For reals!!!

Lemon-Orange Marmalade

Ingredients:

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)

Directions:

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.