 Summary
Orange Marmalade reminds me of Knotts Berry Farm in California. The first time I ate this sweet, tart, tangy, what's that in it? orange rind! delicacy was on hot fresh just out of the oven buttery biscuits. Yum!! Make your own family memories and introduce this to your young'ns.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
Prep Time
30 Minutes
Servings
4 - 6
Ingredients: 3 navel oranges (about 1 ½ Lbs) 1 cup orange juice 1 cinnamon stick ⅓ cup sugar
Directions: Scrub one of the oranges under running water. Using a vegetable peeler or a citrus zester, remove enough of the rind to measure 2 ½ Tbls once minced.
Remove and discard the rind from the remaining oranges. Quarter the peeled oranges lengthwise, then slice them and remove the seeds.
In the 4 Quart Sauce Pan combine the oranges, orange rind, orange juice and cinnamon stick. Bring to a simmer and cook, stirring occasionally, for 15 minutes.
Add the sugar and increase the heat to medium+. Cook, stirring frequently for 15 minutes or until the marmalade has thickened.
Remove from the heat. Remove and discard the cinnamon stick.
Pour the marmalade into a sterilized jar, leaving ⅛ inch headspace. Tightly screw on the lids. Invert the jar for ten seconds.
Cool on wire rack. Store in the refrigerator for up to 3 weeks. Yields: 1 (8oz) jar Cooks Note* Personally I would at least double or triple this recipe. |
