4 large seedless oranges
8 cups sugar
8 cups water
Cut the oranges and lemons in half, then very thin, as thin as you can possibly make them, half-moon slices. Discard any lemon seeds. Place the sliced fruit and their juices into a pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. It will be a golden orange color.
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
Look what Michael brought home for us this evening, at work he drives by a farmer and his produce parked out along the road, he stopped and picked up some fresh pineapple. When he gave it to me I couldn't help myself I took the biggest sniff and it smelled so good. I already cut it up because tomorrow I am making fresh pineapple upside down cake. Yummy yummy!