Recipe: Orange Marmalade

Ingredients

Cut the oranges and lemons in half and slice them into thin half-moon slices, discarding any seeds.
In a large pot, combine the sliced fruit and any juices, then add water and bring to a boil while stirring often.
Remove from heat, stir in the sugar until dissolved, cover, and let it sit overnight at room temperature.
The next day, bring the mixture back to a boil, reduce heat, and simmer uncovered for 2 hours.
Increase heat to medium and boil gently for another 30 minutes, skimming off any foam.
Cook until the mixture reaches 220 degrees Fahrenheit.
To test for readiness, place a small amount on a plate and refrigerate until cool; if it firms up, it's ready.
Pour the marmalade into clean hot mason jars, wipe the rims, seal with lids, and refrigerate.

Servings

96 servings (2 tbsp each)

Calories

Total fat

Total carbohydrates

18g

Total protein

Sodium

1mg

Cholesterol

0mg