Delicious Marmalade

My daughter goes through phases. Sometimes, I buy oranges and she eats the whole bag within a few days. Other times I buy oranges and she doesn’t touch them.

This was one of the times where she didn’t touch them. I don’t think she even ate one.

So I had a bunch of oranges and needed something to do with them. I thought orange marmalade would be the perfect solution. I do use it in cooking quite a bit.

This recipe is a little on the complicated side. Not in work, but in time.

Letting the mixture sit overnight really does soften the fruit quite nicely. This gives you big, but soft chunks of fruit throughout the marmalade.

I was a little shocked at how much sugar that was needed. It is a lot of sugar.

But the end result was a wonderful marmalade. I made about 18 small jars of marmalade with this one recipe.

We will have marmalade for several years at the very least!

Watch The Video

ORANGE MARMALADE

8 Oranges

2 Lemons

Water

Sugar

Wash and dry fruit. Remove peel and slice very thin. Cover peel with water and cook 5 minutes. Drain. Repeat twice more. Remove seeds and core from pulp and slice thin. Add drained peel. Measure and add 3 tomes as much water. Let stand overnight. Cook 40 minutes, weigh and add an equal weight of sugar. Cook rapidly until soup gives jelly test. Pour into clean hot jars. Seal with paraffin.