Categories: Sides
Ingredients
- 2 pounds oranges (preferably Spanish Seville or navel oranges), 6 to 7 medium (can use other fruit)
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
Directions
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Using a sharp knife, slice off the orange peels (including the white pith). Slice the peels into thin strips between ⅛-¼ inch thick.
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Halve the remaining fruit and remove any seeds. Slice into ½ inch thick pieces. In a bowl, toss together the peels and sliced fruit, cover with 6 cups of water and let sit for 8 hours, overnight.
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Place the peels, fruit, and sugar along with the soaking water in a heavy-bottomed large pot, and bring to a boil over high heat. Reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until a candy thermometer registers 220°F. Peels should be soft and translucent.
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Ladle finished hot jam into four clean 8-ounce mason jars, let cool completely to room temperature if storing in the fridge (up to one month), otherwise proceed with a canning method for longer storage.