Orange Marmalade with Honey

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Sweet oranges
  • Honey


    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.