Here is the recipe from the Marmalade Making Class on Saturday.
It is from the Barefoot Contessa At Home Cookbook and it is the best and simplest recipe I have found.
4 large seedless oranges
8 cups of sugar
8 cups of water
Cut oranges and lemons into 1/8 inch slices using a mandoline, removing seeds as you go.
Cut the citrus into half moons and place the slices into a stainless steel pot. Add 8 cups
water and bring the mixture to a boil, stirring often. Remove from heat and stir in
the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture to a boil again and 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.
Skim off foam and cook marmalade till it reaches 220 degrees F.
Pour the marmalade into clean, hot canning jars, wipe the rims with a clean damp cloth and seal with the lids.
Makes 3 to 4 pints
stores for 6 months