NAVEL ORANGE MARMALADE RECIPE RECIPES

Steps:

• Select Navel oranges that have the thinnest peel.
• If the orange is large double the amount of water and sugar.
• Wash the orange thoroughly.
• Cut off both ends of the orange.
• Cut the orange in half, cut each half in about eight sections.
• Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
• In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
• Boil for 15 minutes, stirring frequently.
• Let cool, then place in a glass jar with a tight fitting lid.
• Refrigerate to store.
• When it is cold it is ready to eat.
• I use 1/2 sugar and 1/2 Splenda and it works well.

Steps:

• Prep the oranges and lemon: If using thick-skinned oranges, use a peeler to remove citrus zest, then use a sharp knife to slice zest into thin strips. Add zest to a large pot. Slice off the top and bottom ½” of each orange until fruit flesh is visible. Following the curve of each orange, trim off the white pith all around the fruit and discard. Reserve any seeds and set aside. Cut remaining fruit into 4 wedges and slice each wedge into ⅛”-thick pieces. Add to pot. Alternatively, if using thin-skinned tangerines or mandarins, use a sharp knife to trim off and discard the navel. Cut remaining fruit, including the peel, into 4 wedges and slice each wedge into ⅛”-thick pieces. Reserve any seeds and set aside. Add fruit to a large pot. Juice the lemon and reserve any seeds. Using a piece of cheesecloth, tie citrus seeds and cardamom into a sachet and add to pot, along with sugar and water. Set pot over medium heat and bring to a boil. Cook, stirring occasionally, until thickened and mixture reaches a temperature of 220°, about 35 minutes. Using two spoons, squeeze the seeds sachet of any marmalade and discard. Let cool and transfer marmalade to clean jars. Marmalade will keep stored in the refrigerator for up to 1 month.