- 4 HoneyBells, washed
- 2 qt water
- 6–1/2 cups granulated sugar
- Cut the HoneyBells in half and remove any seeds.* Use a food processor to chop the unpeeled HoneyBells, two at a time. Purée until the pieces of HoneyBell peel are the desired size. If you don't have a food processor, you can juice the HoneyBells by hand, scrape the pith away from the peel with a spoon, and cut the peel into strips with a sharp knife. Needless to say, the food processor saves a lot of time and energy.
- Transfer the puréed HoneyBells to a large (at least 5 qt) stockpot and add the water. Bring this mixture to a simmer, with lid askew, for 2 hours. At the end of simmering, the peel pieces should be very soft. Add sugar and bring the mixture back to a simmer, stirring to dissolve the sugar. Simmer for another 2 hours or until the mixture thickens to a spreadable consistency.
- To test the consistency, spoon a little marmalade onto a freezer-chilled plate. Let this sit in the refrigerator for a minute or two, then examine. Carefully transfer the hot marmalade into sterilized** glass jars, being careful not to spill any of the hot mixture onto your hands. Place the lids on top and tighten. Refrigerate. Makes six 12-oz jars.
*You can wrap the seeds, if any, in cheesecloth and simmer them with the HoneyBells. Let the cheesecloth cool and squeeze out all the liquid and creamy pectin before adding the sugar. The pectin in the seeds will help thicken the marmalade and shorten the second simmering time, but it isn't necessary.
**You can sterilize your glass jars by boiling them in water for 10–15 minutes and allowing them to dry on a clean kitchen towel. Alternatively, place clean jars into a 350°F oven for 5–10 minutes.