Orange-Tangerine Marmalade
From:	Sandra, Ohio, USA
Comments:	Remove casserole from heat just as marmalade seems ready - maybe a bit before soft ball stage. It continues to thicken even after being removed from the heat.
Servings:	Approximately 10 cups [2. 5 L]

3 pounds [1.5 kg] seedless small oranges, clementines, mandarins or tangerines 2 lemons 16 cups [4 L] cold water 9 to 11 cups [2.25 to 2.75 L] sugar Sterilized jars

Well rinse oranges, clementines, mandarins or tangerines and lemons. Leaving really small fruits whole, half larger fruits from stem to flower. Really thinly slice fruits, removing seeds. Soak fruit slices into 16 cups [4 L] cold water overnight. On the next day, into a large casserole, simmer fruit slices into soaking water, uncovered, for about 15 minutes, until peel is tender and mixture has just reduced. Add sugar, 11 cups [2.75 L] for a sweeter marmalade. Stir to dissolve sugar. Over low to medium heat, simmer mixture to jellying point, [220°F / 105°C] onto a candy thermometer, for approximately 30 minutes. Allow to stand for 1 or 2 minutes; ladle into sterilized jars; seal. Process into a simmering water-bath water for 15 minutes.