How to make preserves from orange peels?

Question

It's very delicious, I want to try to make it myself but I'm kinda dumb when it comes to cooking so I need step by step instructions (how much of what, how long to boil etc)

Answer 1

Orange Marmalade

2 cups thinly sliced orange peel (about 10 med)
1 quart chopped orange pulp ( about 10 med)
1 cup thinly sliced lemon (about 2 med)
1 1/2 quarts water
6 cups sugar
Combine all ingredients, except sugar; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar is dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 7 half-pints.

Answer 2

Orange Marmalade

2 cups thinly sliced orange rind
1 quart chopped orange pulp
1 cup thinly sliced lemons
1 1/2 quarts water
5 cups sugar

Add water to fruit, bring to boil, reduce heat and simmer 5 minutes.
Cover and let stand 12-18 hours in a cool place.
Cook rapidly (AT A ROLLING BOIL)until peel is tender, about 1 hour.
Add sugar.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly, about 25 minutes.
When mixture begins to thicken, stir FREQUENTLY to prevent sticking.
BE CAREFUL OF HOT SPLASHES (NOT FLASHES)
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 7 half pints.

BOILING WATER BATH CANNING FOR BEGINNERS

Canning food in a boiling water bath, step by step instructions

It's very satisfying to see row upon row of your own home canned food filling your pantry. It speaks of comfort, of security and of deliciously plentiful meals no matter what the weather. There's little else that comforts the soul more than being able to say "I am prepared!".
There's also little else more daunting than swimming alone into the unknown waters of canning that food!

It isn't so hard, though, and once you've gotten started with a few simple things, you'll wonder at your own trepidation.

Step by step, then... here is what you'll need and what you'll do:

Canner:
Boiling water bath canners can be found almost anywhere. They're simple, often "granite" ware (tin glazed with porcelain), sometimes stainless steel. Stainless steel will last longer, but it's pricey, so unless you're sure you'll do a lot of boiling water bath canning over your lifetime, don't spring for it.

Porcelainized canners usually cost between $25 and $35 new and come with a rack for holding jars. If you buy one second hand (garage sale; thrift shop), be sure there are no serious chips or cracks in the porcelain and that the rack comes with it. You can expect some chips and nicks, and they don't hurt the pot as long as you only use it for canning. Just be aware of larger damages that could mean a rust problem or even a hole.
All that said, you don't really need a special pot to can in. All you need is one deep enough to cover your jars by at least a couple of inches of boiling water. If you don't have a jar rack to fit, put a towel or other thick cloth in the bottom of the pot to keep the jars from bouncing around in the boiling water. This is what causes most jar breakage.

Produce:
For boiling water bath canning, choose acidic foods like tomatoes (not the new, low acid type), pickled foods or fruit. You can make jams, jellies, butters, sauces, pie fillings, or just plain canned fruit or tomatoes. Whatever you do, must be done first - make your apple butter or peach jelly or tomato sauce, peel and prepare whole or cut produce - then get ready to can.

Jars:
If you're using old or second hand jars, (or even new ones; I found a bad one once) check each one by running your finger lightly around the rim. It should be completely smooth. If it isn't, it won't seal right. There's a running battle between those people who advocate using commercial canning jars and those who use glass jars in which they've bought other food.

The plain facts are these: Commercial canning jars are tempered to withstand temperature extremes and reuse, while mayonnaise and peanut butter jars are not. Commercial jars are thicker and heavier and withstand bumps and rough handling better.

If you want to use mayonnaise jars, use the same criteria as for commercial jars - make sure the rims are smooth. Also make sure your jar lids and rings fit well, and be prepared to suffer the loss now and then of a jar of food as the jar breaks in the canner. It won't hurt the other jars; simply finish the canning process and lift them out of the water.

See page 2 here

http://frugalliving.about.com/cs/canningfood/a/081302.htm