Orange Marmalade

Prepare the Citrus (Prep time: 20 minutes + 8-24 hours chilling): Slice off and discard the tops and bottoms of the oranges and lemon. Peel and discard the skin and pith of 3 oranges. Quarter all oranges and the lemon lengthwise, then thinly slice into 1/8-inch slices, discarding any seeds as you go. Place all citrus slices in a large bowl, cover with water, and refrigerate for at least 8 hours and up to 24 hours. This soaking period is crucial for softening the peels and mellowing the bitterness.

Simmer the Citrus (Cook time: 45 minutes): Pour the orange and lemon slices along with their soaking water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer, uncovered, stirring occasionally, until the orange rinds have softened and can be easily cut with a spoon with slight resistance. This should take approximately 45 minutes. Skim off any foam that rises to the surface during this process to ensure a clear and beautiful marmalade.

Prepare Canning Jars (Prep time: 15 minutes): While the citrus simmers, inspect four (½-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse the jars in simmering water until the marmalade is ready. Wash new, unused lids and rings in warm, soapy water. Place a small plate in the freezer – this will be used to test the marmalade's consistency later.

Add Sugar and Cook to Setting Point (Cook time: 40-45 minutes): Add the sugar to the orange mixture and bring to a vigorous boil over high heat. Cook, stirring occasionally to prevent scorching, until the liquid has slightly reduced, the bubbles are slightly larger in the center, and a thermometer reads 220 degrees F (104 degrees C). This will take about 40 to 45 minutes. Be patient! The mixture will hover between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for a while, then quickly rise to 220 degrees F (104 degrees C) as enough liquid evaporates.

Test for Setting Point (Test time: 2 minutes per test): To test if the marmalade has reached the correct consistency, remove the chilled plate from the freezer and spoon a small amount of marmalade onto the plate. Return the plate to the freezer for 1 minute. Remove the plate and run a finger through the marmalade. If it leaves a clean trail that doesn't immediately flow back together, it's ready. If the marmalade is still runny and doesn't leave a clean trail, return the mixture to a boil over medium-high heat, and return the plate to the freezer. Boil the marmalade, stirring often, for 3 minutes, then remove from the heat and retest the thickness using the plate again. Repeat if necessary until it reaches the desired thickness.

Jar and Cool (Cooling time: 5 hours): Carefully pour the hot marmalade evenly into the prepared canning jars, leaving about ¼-inch of headspace at the top. Let the jars cool to room temperature, uncovered, for about 3 hours. Once cooled, seal the jars with the lids and rings. Chill in the refrigerator until the marmalade is fully set, which will take at least 2 hours. Store in the refrigerator for up to 2 weeks.