6 navel oranges, chopped fine
2 lemons, chopped fine
4 -6 cups spring water (city water isn't good for anyone)
4 - 6 cups granulated sugar
4 navel oranges juiced
1 cinnamon stick
1 teaspoon ground cloves
1 teaspoon vanilla extract (optional)
Slice, then chop the lemons and discard seeds. I used navel oranges so no seeds to contend with. I sliced them, and chopped those as well. I added them to a deep pot and added the water and brought it to a boil and then let it simmer for 15 minutes. I turned off the heat, covered it, and let it sit over night. Sitting softens the rinds and brings out the natural pectin. Next day add the sugar, extra orange juice, cinnamon stick, and ground cloves, and cook till thick up to 220 F. Remove cinnamon stick and add a dash of vanilla if you wish. Place in sterilized jars and water bath can and store for 10 months, or refrigerate for 2 weeks, or freeze for 3 months. Delicious and so much better than store bought. Oranges are in season and very inexpensive this time of year, please take advantage of that.
Sounds good.
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