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Classic Orange Marmalade
- Makes
7 pint
jars - Difficulty
Easy
By Ivy Manning
Published 2014
Regular oranges are delicious here, but blood oranges, with their sweet-tart juice and slightly bitter peel, are also fantastic for marmalade. Use a mandoline, if possible, to slice the oranges thinly. Do not overcook the marmalade or it will develop a caramel flavor.
Ingredients
- Oranges,
2 lb 1 kg - Sugar, about
6 cups
Method
Have ready 7 sterilized jars and their lids. Place 2 or 3 small plates in the freezer.
Cut off the stem end of each orange. Slice each orange as thinly as possible, preferably on a mandoline. Place the slices in a large nonreactive saucepan and add
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