Remove all white membranes from peeled oranges and slice thin. Slice unpeeled lemon. Cover oranges and lemon with water. Let stand in refrigerator for 24 hours. Boil for 3 hours, add sugar and boil 1 more hour. Put into sterile jars and seal.
I have found that whenever a long cooking time is required, that you are usually cooking off the water to an acceptable thickness.cook with the top off,stirring often.as it thickens you will probably need to lower heat accordingly..just saying..paddy.............
me August 9, 2011 COMMENT: I have just started making many different types of jams and my guess with this one is that the problem is the "11 cups of water". Most jams call for an amount of sugar that is equal to the amount of fruit and liquid. In this case 7 cups of sugar and my quess is it should have been more like 1 cup of water.
CDKitchen Staff Reply: Boiling for 4 hours with only one cup of water would leave a burned mess. If you boil it uncovered for the time specified the mixture will reduce down and thicken and you should have the proper amount of liquid for the recipe.
Professor August 21, 2007 COMMENT: This has not been tried yet, but why can the rind not be left in the marmalade?
Guest Foodie March 3, 2007 COMMENT: I worked hard to follow directions for this recipe, but to no avail. I think where it went wrong for me was all the hours of boiling were meant to reduce the liquid. I simmered mine covered, since the recipe didn't specify. I can't imagine hovering over a boiling pot for four hours. I boiled it hard uncovered the last hour--I even added a box of pectin for good measure, then sealed the jars up and put the leftover in the fridge over-night.
Even the cold stuff in the fridge was runnier than pancake syrup, so I dumped it all out. Try less water, or boil uncovered!