Orange marmalade

I’ve made marmalade with grapefruits, cumquats and limes, but this is the first time with oranges – it is delicious! I used Seville oranges, but this recipe would work with Navel oranges also.
Ingredients
1.2 kg oranges, scrubbed, halved length ways, thinly sliced cross ways
8 cups water
8 cups white sugar, approximately

Method
Place orange and water in a large glass or ceramic bowl. Cover with plastic wrap and leave to stand overnight.
Transfer to a large saucepan. Bring to the boil over medium heat. Reduce heat and simmer for 1 hr or until reduced by about one-third.
Cool slightly, then measure the mixture and add 1 cup of sugar per cup of fruit mixture. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, skimming any dense froth from the surface with a large metal spoon, for 45 mins or until setting point is reached (see below).
Spoon into warm sterilised jars and seal and label.
Store jars in a cool, dark place for a month, then store unopened for up to 12 months. Once opened, store in fridge for up to 6 weeks – yeah right if it lasts that long!

Chook’s Note:  Before you start place a couple of saucers in the freezer. To test setting point, place a tsp of mixture on cold saucer, then return to freezer for 1-2 mins to cool. If it doesn't crinkle when pushed with your finger, cook for another 5 mins, then repeat.