Orange Marmalade

I love orange marmalade. I never enjoyed it as a kid but it's unbeatable on biscuits or a nice piece of toast in my opinion, though it is quite sugary(all jams and preserves are fairly sugary though, so that's kind of unavoidable). However, since St. Dalfour decided to friggin' poison me with their "fruit" pectin, I know of no brand that makes a safe marmalade. So fine. I'll make my own damn marmalade. Here's a recipe courtesy of Kerr, with a small adaptation at the end. Make sure to buy organic produce and scrub the outside of the rinds very well; you want to get as much of the chemical and wax residue off as possible.

Orange Marmalade

2 to 3 oranges, sliced as thin as possible
2 medium lemons, sliced thinly
6 cups water
≈6 cups of sugar, have extra

Tools Needed:
At least 10 half-pint jars
Canning lids and screw caps for said jars
A large, heavy bottomed pot for cooking. This will have to hold all said involved products, so do make sure it's large enough.
A candy thermometer
Possibly a jar boiler.

Yield: It called for seven half-pints, I made eleven. Highly dependent upon the kind and size of the oranges. Always have extra jars.

Slices the oranges and lemons as thin as you can. If you have a mandolin, this works well. Otherwise use the sharpest knife you can get your hands on. Don't start adding your hand slices to the marmalade with it though, that'd be unpleasant in many ways. I did it by hand and quartered them before slicing as to make it easier. This also makes the leftover rind sizes fairly reasonable in the finished product, so it works well.
Mix the sliced oranges, lemons, and water in the pot and bring to a strong boil for 20-30 minutes, until the rinds are very soft. That means you should be able to cut one of the pieces in half with your wooden spoon really easily. Measure out this piping hot product, put it back in the pot, and add in sugar equal to the amount of juice and fruit you measured(a one-to-one ratio, that is). Add this to the juice mixture and cook it until it has a strong boil at 220 ˚F. It will gel if you put a bit of it on a plate and set it in the freezer for a moment
Now this is the important part that must be done in quick and proper succession for it work. Sterilize the jars and the screw caps, drying both afterwards. Add the lids to a small pot of water and bring to a boil to ensure a proper bond. Now, ordinarily when you make marmalade or any preserve you're supposed to process them in a hot water bath(for five minutes for this product) to ensure the proper seal. However, I hate actually doing that because it's overly hot(especially in the summer), takes a fair amount of time, and wastes resources. So instead put the still boiling product inside of the jars, put on the dried lid, screw on the twist cap as tight as possible, and flip upside down and let it sit for ten minutes. Make sure the edge of the jar is fully clean when you put on the lid by the way, or it just won't work. After letting the jars sit upside down for the ten minutes, flip them rightside up and they should seal on their own. You'll hear them pop and eventually all of them should pass the pop test like jam jars do at the store. This should happen with 30 minutes of flipping this back over. If it never happens, prepare the boiler and process in the boiling water bath for five minutes.

Marmalade can take two to four week to set, so don't be distressed if it stays a liquid for a long period; It's perfectly normal. If by some off-chance it never does set, you still have delicious orange syrup to use a condiment. Happy canning.