Recipe: ORANGE MARMALADE for eddie ms

Hi eddie, This is the recipe from my Ball Blue Book. I only make preserves, so I have not tried the marmalade. Let me know how you like this recipe.

ORANGE MARMALADE

2 cups thinly sliced orange peel (about 10 medium)
1 quart chopped orange pulp (about 10 medium)
1 cup thinly sliced lemon (about 2 medium)
1 1/2 quarts water
Sugar (about 6 cups)

Combine all ingredients, except sugar; simmer 5 minutes. Cover and let stand 12-18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquor. Add 1 cup sugar for each cup of fruit mixture, stirring until dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot canning jars, leaving 1/4-inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling-water canner.
Yield: about 7 half-pints.