First of all, plan on two days prep time. I feel I should warn you NOW and not surprise you as you get into the instructions. Trust me, it's worth it and not really all that much hard work. You just need the time for the natural pectin from the fruit to get extracted.
Ingredients
4 cups sliced Cara Cara navel oranges
6 cups water
6 cups sugar
My Cara Cara oranges were of varying sizes, and I wound up using two bags of them from my local Trader Joe's. I'd guess 10-12 oranges....
Slice them into very thin slices and add the slices to a large dutch oven. I like a sturdier pot as there's a long cook time and I don't want any burning. Also, the acids in the fruit will react to aluminum, so play it safe with stainless steel or ceramic. To the slices, add the water and sugar, stir well to combine, and bring the mixture to a slow boil.
Remove from heat, cover pot, and allow to sit at room temperature overnight.
The next day, slowly bring the pot to a slow rolling boil for 2 hours. Stir occasionally and monitor the temperature to ensure you're not burning anything but also that it's high enough to help it evaporate and reduce.After 2 hours, increase the burner temperature and using a candy thermometer, bring the mixture to 220 to 225 degrees Fahrenheit. This is the temperature needed for the pectin to set.
Remove the marmalade from heat and let it cool before add it it to sterilized glass jars.
Store in a cool dark place or give it away to friends and co-workers like I always do!!!!!
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