Sweet orange jam
Servings: 4 half pint (8 oz) jars
- 2 cups orange peel cut into thin strips
- 4 cups orange pulp chopped
- 4-6 cups sugar
Place peel in a sauce pan along with 6 cups of water. Boil for 5 minutes.
Drain water and repeat: Boil for 5 minutes with 6 cups of water.
Add pulp and 6 cups water. Boil for 5 minutes.
Remove from heat and let stand for 12-18 hours.
Bring mixture back to a boil and boil for 30-45 minutes until peel has softened.
Turn heat to low and add sugar one cup at a time, stirring while adding to help dissolve.
Continue cooking, stirring often to avoid scorching, until mixture reaches the gelling point (30-45 minutes)
Remove from heat and ladle hot marmalade into clean, sterilized half-pint jars.
Freeze jam until needed, or process jars in boiling water canner for 10 minutes (adjust for altitude.)
Plan ahead: This takes time to make and has a 12-18 hour period letting the peal and fruit sit.
Amount of sugar depends on how sweet you like your marmalade. I used 4 cups for a tarter jam.
Recipe adapted from Ball Blue Book
Serving: 25g | Calories: 226kcal | Carbohydrates: 58g | Potassium: 106mg | Fiber: 2g | Sugar: 54g | Vitamin A: 150IU | Vitamin C: 40.3mg | Calcium: 37mg | Iron: 0.2mg