Recipe submitted by: Amy Pickett
Recipe courtesy of: http://80breakfasts.blogspot.com/2013/08/orange-marmalade.html
Terrific on a large slab of thick toast!
What's in it
2 large oranges (I used navel)
4 cups water
4 cups sugar
How to cook it
- Cut the oranges in half crosswise and then into half moon slices. You can do this very thinly for thin-cut marmalade or as thickly as you want for a chunkier version (the original specified very thin slices). If you opt for the thick route, cut each half moon into two. Discard any seeds.
- Place the sliced oranges and all the juices into a stainless steel pot. Add the 4 cups water and bring to a boil, stirring occasionally. Remove from the heat and stir in the sugar until it dissolves. Cover and leave overnight at room temperature.
- The next day, bring the mixture back up to the boil. Reduce the heat to low a simmer, uncovered, for about two hours, stirring occasionally. Turn up the heat to medium and boil gently, stirring more often, for another 20-30 minutes. Skim off any foam that forms on top. Cook the marmalade until it reaches 220F (you can also test for readiness by placing a plate in the freezer and putting a small amount of marmalade on it, return to freezer, and then poke it with your finger – if it is firm and ripples slightly when poked it is done – if the marmalade is too runny cook it for longer, if too hard then add water).
- Pour the hot marmalade into sterilized jars and seal. Flipped the sealed jars upside down and let them cool completely before turning right-side-up again. You can of course use your own method of sterilizing.