Sweet orange jam
Place peel in a sauce pan along with 6 cups of water. Boil for 5 minutes.
Drain water and repeat: Boil for 5 minutes with 6 cups of water.
Add pulp and 6 cups water. Boil for 5 minutes.
Remove from heat and let stand for 12-18 hours.
Bring mixture back to a boil and boil for 30-45 minutes until peel has softened.
Turn heat to low and add sugar one cup at a time, stirring while adding to help dissolve.
Continue cooking, stirring often to avoid scorching, until mixture reaches the gelling point (30-45 minutes)
Remove from heat and ladle hot marmalade into clean, sterilized half-pint jars.
Freeze jam until needed, or process jars in boiling water canner for 10 minutes (adjust for altitude.)
Plan ahead: This takes time to make and has a 12-18 hour period letting the peal and fruit sit.
Amount of sugar depends on how sweet you like your marmalade. I used 4 cups for a tarter jam.
Recipe adapted from Ball Blue Book