Orange Marmalade

Servings: 2 jars

Author: Amanda Wilens

Prep Time:
30 minutes

Cook Time:
1 hour, 30 minutes

Total Time:
2 hours

Preserves

American

Instructions

1 Wash oranges thoroughly. Use a peeler to remove some zest off the oranges. 5-6
slices of navel and 5-6 slices of cara cara. Slice these into medium-long
strips. Set aside.
2 After peeling the oranges, peel or cut off most of the pith (the pith makes the
marmalade sour). Then cut the orange segments into about 5 chunks.
3 Place orange chunks and strips of zest into your pan (only cook in a
non-reactive pan) and place on stove on medium high heat.
4 Add water, honey, sugar, and vanilla seeds. Cover and bring to boil. Reduce heat
to medium-low.
5 Stir occasionally to test texture. After 45 minutes in the pan, take a frozen
spoon and dip it into the marmalade. Hold spoon about one foot above pan, if
marmalade drips, need to cook longer. If marmalade comes off in one sheet, it's
set. Continue to cook until that works.
6 Once cooked fully transfer marmalade into canning jars. You can officially seal
or just close lids. If you seal fully they can sit in the pantry, if not, you
must place the marmalade into the refrigerator.
7 Serve on biscuits, toast, wherever! Enjoy!