Marmalade

I find marmalade is an acquired taste.  Some store bought marmalades tend to have too much of a bitter punch that my palate dislikes.  Fortunately, I have found an amazing marmalade that is so very tasty and addictive.  
This is lovely on a piece of toasted, hearty homemade bread, and is neither too sweet nor too tart.  Just super delicious.

Anna's Orange Marmalade

From Barefoot Contessa at Home by Ina Garten

Makes 3-4 pints

4 large seedless oranges

2 lemons

8 c water

8 c sugar

using a very sharp knife, cut the oranges and lemons in half crosswise, then into very thin half-moon slices.  Discard any seeds.  Place the sliced fruit and their juices into a stainless-steel pot.  Add 8 cups of water and bring the mixture to a boil, stirring often.  Remove from the heat and stir in the sugar until it dissolves.  Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil.  Reduce the heat to low and simmer, uncovered for 2 hours.  Turn the heat up to medium and boil gently, stirring often, for another 30 minutes.  Skim off any foam that forms at the top.  Cook the marmalade until it reaches 200 degrees on a candy thermometer.  If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool, not cold.  It it's firm - neither runny nor hard - it's done.  It will be a golden orange color (if the marmalade is runny, continue cooking, and if it's hard, add more water).

Pour the marmalade into clean, hot mason jars.  Wipe the rims thoroughly with a clean, damp cloth, and seal with lids.  Process 5 minutes (adding elevation time), store in the pantry for up to a year.