- 1 3/4 pounds oranges, 4 to 5 medium
- 1 lemon, zest finely grated and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
- Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot
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