Orange Marmalade with Honey

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • Sweet oranges
  • Honey

    Method

    Peel the oranges and shred the peel finely. Cook the peel in a little water until tender, and then drain. Remove the pith and pips from the oranges and measure the orange pulp. To each pint of orange pulp, allow 1 lb honey and 8oz prepared rinds. Simmer pulp, honey and rinds together gently for forty minutes, stirring often. Cool slightly, stir well, pour into hot jars and cover.