In a big pot of water, simmer the whole oranges for at least 1 1/2 hours, until they can be punctured easily with a toothpick. Drain the oranges, transfer to a bowl and cover with cold water. Let sit for 2 days, changing the water twice a day during this time.
Drain the oranges and cut them in half. Scoop out and discard the pulp, placing the peels in a large pot. Add the sugar and set the pot on the stove to simmer over medium-low heat. Cook, stirring occasionally, until the marmalade thickens, about 35 to 40 minutes. The marmalade is ready when it has turned a rich, dark orange.
Fill clean (or sterilized) glass jars and seal according to the manufacturer's instructions, or refrigerate for up to 1 week.
|... an excerpt of:
"Rosemary and Bitter Oranges" (Scribner)
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