Orange Marmalade

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2.0 to 2.3 pounds oranges (about 4 medium)

1 lemon (, zest and juice of)

1/3 cup water

4 cups granulated sugar

Directions

Prep fruit: Wash the oranges and lemon, thoroughly scrubbing the peels.

Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.

Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.

Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.

Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.

Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Nutrition

• Calories: 592 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 2 mg
• Total Carbohydrate: 153 g
• Dietary Fiber: 4 g
• Total Sugars: 148 g
• Protein: 2 g