Marma Duke

Place oranges in a large pot and cover with water. Bring to a boil. Cover tightly and simmer over medium-low heat for 1 1/2 to 2 hours, or until oranges are very soft. Turn oranges occasionally for even cooking.

Remove oranges with a slotted spoon. Cool slightly, then cut in half. Using a teaspoon, scrape seeds and flesh into a cheesecloth bag. Place the bag back in the orange liquid and simmer, covered for 10 minutes, to extract any additional pectin. Remove bag and squeeze any extra juice into the pot. Reserve the liquid.

Cut oranges in half again. Use a teaspoon to scrape the peel clean of the bitter, squishy pith. Slice the scraped peel into thick or thin slices or a dice.

Combine liquid, peel and lemon juice and measure in cup sizes into a bowl. Add an equal number of cups of sugar.

Add liquid, peel, lemon juice and sugar to the pot and stir. Bring to a boil over medium-high heat and boil briskly for 20 minutes, or until foam has subsided somewhat and bubbles look slightly vicious. Test every 5 minutes until set is correct. Skim off any froth.

Remove the pot from the heat and let sit for 20 minutes before pouring into sterilized jars (this prevents the peel from all floating to the top). Store in the refrigerator or can according to your canner’s instructions.