1 can Hartley's Ma Made Seville Oranges (thin cut or thick cut)
4 lbs. sugar
1 can (12 oz.) water
Wash and sterilize canning jars (small jars, such as 4 oz. or 8 oz. work quite well), lids and bands according to jar manufacturer's instructions or favorite canning cookbook. Place the ingredients in a large heavy pot (like a Dutch oven) and place over medium-high heat. Bring to a boil and allow to cook for about 15 minutes, until it thickens. Skim foam off the top of the boiling mixture. Pour warm orange mixture into canning jars using wide-mouth funnel. Follow canning jar manufacturer's instructions for sealing, or the canning cookbook of your choice, such as Ball Blue Book of Preserving. Makes 5 pints of marmalade.
