Ingredients
10 Oranges, 5 whole & 5 with zest removed the peeled
8 cups water
1/4 cup lemon juice
3 cups sugar
3 cups equivalent stevia sweetener
1 and 1/2 packages no sugar needed pectin
Preparation
Slice the fruit on a mandolin slicer. Mince zest. Discard any seeds. Place the sliced fruit, zest and juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar & sweetner until it dissolves. Cover and allow to stand 2 hours at room temperature.
Bring the mixture back to a boil and simmer for 1 hour 15 minutes. Slowly turn the heat up to medium and boil gently, stirring often, for about 20-30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 210 degrees F on a candy thermometer. Turn heat to low, sprinkle in pectin and stir slowly to avoid clumping. Return to a rapid boil and time for 1 minute. Remove from heat.
Pour the marmalade into sterilized canning jars; wipe the rim, and seal with lids & bands heated gently in boiling water. Process in a hot water bath for 10 minutes. Store in a cool, dry place for up to a year.
