Crockpot Plugged In Orange Marmalade

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Crockpot Plugged In Orange Marmalade

 

4 large Navel oranges 3 1/2 to 4 pounds (skins will make the rind for

marmalade)

2 1/2 cups sugar

1 cup water or orange juice

 

Trim off the stems and navel ends of the oranges, cut in half, and slice either

by hand or in the work bowl of a food processor fitted with the 4mm blade into

1/8 inch-thick pieces. Place the oranges, sugar and water or juice in a slow

cooker and try to push the oranges down so they are covered as much as possible

by the liquid (don't leave any clinging to the sides or they will burn). Cover,

set on high, and cook for 8 hours. Remove the lid, reduce the heat to low and

cook, uncovered, until the syrup is thick, another 2 to 3 hours. Cool slightly,

then spoon into jars, cover, and refrigerate. It will keep for up to 6 months.

Yields about 4 cups.