Instructions

1. Wash the oranges and lemons thoroughly under running water to remove any wax or dirt.
2. Cut the oranges and lemons in half and squeeze out the juice into a bowl, being careful to remove any seeds.
3. Thinly slice the peels of the oranges and lemons. You can use a sharp knife or a vegetable peeler for this step.
4. In a large pot, combine the orange and lemon juice, sliced peels, sugar, and water. Stir well to dissolve the sugar.
5. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
6. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes, or until the mixture thickens and reaches a gel-like consistency. You can test the thickness by placing a spoonful on a cold plate; if it sets and wrinkles when you push it with your finger, it's ready.
7. Remove from heat and allow the marmalade to cool for a few minutes before transferring it to sterilized jars.
8. Seal the jars tightly and let them cool completely at room temperature before storing them in the refrigerator.