Orange Marmalade

Makes three ½-pt. jars

1 ½ cups orange peel, cut into thin strips
1/3 cup lemon peel, cut into thin strips
6 oranges
1/3 cup lemon juice
3 cups sugar

Cover orange and lemon peel with 1 qt. cold water and simmer, covered, until tender (30 minutes). Drain. Section oranges, remove filaments and seeds, and cut into small pieces. In a heavy kettle mix oranges, lemon juice, drained peel, sugar and 2 cups boiling water. Bring quickly to a full boil, then boil rapidly stirring often, until temperature reaches 8 degrees F to 10 degrees F above the boiling point of water. Remove immediately from heat, skim and pour into hot, sterile jars.  Store in refrigerator for up to three weeks.