Orange Marmalade

Wash, quarter, and seed the oranges, seperating the peel from the pulpy center, and cutting the peel into very small shards. Or chop the whole

oranges in a food processor until chunky (just make sure you don’t overprocess). Transfer the orange pulp and peel to the slow cooker and

add the water and lemon juice. Cover and cook on HIGH until simmering,

about 2 hours.

Add the sugar and mix well; you want the sugar to equal the amount of

boiling orange stock. Stir often until you are sure the sugar has dissolved.

Then cover, turn the cooker to LOW, and cook for 6 hours, stirring every

2 hours to check for consistency. The peel will be translucent when the

marmalade is ready for the next step.

Remove the lid, turm the cooker to HIGH, and cook for another 1 to 2

hours, or even longer (Nancyjo cooks for up to 6 hours more), until you

have a nice syrup consistency.

Ladle the warm marmalade into clean spring-top glass jars (or use screw

tops with new lids); let stand until cool. Store, covered, in the fridge for

up to 2 months.