JIM'S ORANGE MARMALADE

      Title: JIM'S ORANGE MARMALADE
  Categories: Preserves
       Yield: 6 Servings
  
       2 lb Seville oranges (about 5)
       1    Lemon
       6 c  Water
   7 1/2 c  Sugar
  
   Directions: Put 4 small saucers in freezer. In a very large pot,
   combine oranges, lemon and water. Cover and bring to a simmer. Let
   simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let
   cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into
   pan. Put shells to one side.  Bring pan to a boil and boil hard 5
   minutes. Strain through damp cheese cloth in a seive. Gather ends and
   squeeze out remaining juice. You should have 6 cups. Make up any
   difference with water. Return liquid to pan.  Remove all white pith
   from skins. Cut skins in fine strips (or as desired) and add to pan
   with sugar. Place over low heat and stir to dissolve sugar.  Bring to
   boil. Boil hard, stirring occasionally to prevent scorching. Boil
   hard til jell point is reached, between 60 and 90 minutes depending
   on natural fruit pectin available. Jell point test. Chill some
   saucers in freezer while preparing marmalade, 2 or 3. Test: drop a
   small amount of hot marmalade on chilled plate and chill for 2
   minutes. Run finger through marmelade on plate.  If surface wrinkles,
   it has reached jelling point.  If still syrupy, continue boiling.
   Repeat test at 5 minute intervals til jell point is reached.  Remove
   pan from stove and stir for 5 minutes, skimming off any foam. Ladle
   into sterilized jars, leaving 1/2 inch head space. Seal as you like
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