To make this marmalade, I more or less followed the recipe given in the Ball Blue Book of Preserving,ISBN 0-9727537-0-2, p.38.  Used 2 cups of sliced up orange peel (from about 2-1/2 oranges, in our case); 1 quart of chopped orange pulp (from about 10 oranges), 1 cup thinly sliced & seeded lemon (used one gigantic lemon, bigger than an orange, from our tree out back); 1-1/2 quarts of water; 1 cup of sugar (this is way less than the recipe calls for–they suggest 1 c. sugar per cup of fruit/water mixture, which would have been more than 8 cups of sugar!)

Directions: Combine all ingredients, except the sugar, in a large saucepot.  Simmer 5 minutes.  Remove from heat, cover, and let stand 12-18 hours in a cool place.  Next day, cook rapidly until the peels are tender.  Add sugar at this point.  Original recipe called for 1 cup of sugar per cup of fruit mixture.  I only added 1 cup of sugar total. Then, you are to boil over high heat, stirring constantly (otherwise, you’ll burn it!) It’s like cooking polenta or risotto, constant stirring.  This is to be done until the gelling point is reached (220 F at sea level–never happens w/ my marmalade). I cooked for an hour, then gave up (this produced 5 1/2 pints). Same canning instructions as for grapefruit marmalade.