Comments:

5		Navel oranges
1		Lemon
5	C	Granulated sugar
4	C	Water
2	tsp	TabascoŽ pepper sauce

• Peel rinds from oranges and lemon; remove any white pith from peel. Cut rinds into thin 1-inch long strips. Section fruit over bowl, saving juices. Measure rinds, fruit and juices to make 5 cups total.
• In 5-quart stainless steel or enameled saucepan, over high heat, heat sugar, water, orange and lemon peels, fruit sections and juices and TABASCOŽ Sauce to boiling. Boil, uncovered, 30 minutes until candy thermometer reaches 218°F to 220°F. Skim off foam, if necessary.
• Meanwhile, prepare six half-pint jelly jars. Check jars to be sure they have no knicks, cracks or sharp edges that will prevent an airtight seal or cause breakage. Wash jars, lids or screw bands in hot soapy water; rinse well. Leave jars and lids in hot water until ready to use.
• Ladle hot marmalade mixture into hot jars to 1/2 inch from top of jars. Remove air bubbles by running thin spatula around inside edge of each jar. Close jars as manufacturer directs.
• To process: Place jars on rack in canner or stockpot. Fill with enough hot water to cover jars by 2 inches. Cover pot; heat to boiling. Boil gently 10 minutes. Cool thoroughly. Check seals.

  Store up to 6 months.

  Makes six 1/2-pints.