adapted from Tasty Kitchen
½ cups water
3 cups sugar
1 teaspoon orange zest (Don't Omit)
½ teaspoons nutmeg
⅓ cups orange juice (or you can do like I did and just use the juice of the orange you zested)
Combine all ingredients in a crockpot. Stir. Cook on low for four hours. Mash or puree using an immersion blender. Cook on low for four more hours.
Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Process for 10 minutes in a canner with the lids.