Valencia Orange Marmalade

ingredients
all
5 Valencia oranges
divided
3 Tbs honey
1 tsp orange blossom water
cookware
  • pint jar
Making marmalade is a method of preservation that incorporates the peel of citrus. Not only is the rind rich in pectin to help set the marmalade, it is also health-supportive. Orange peels contain limonene, a liver supportive phytochemical that aids in the body’s detoxification process. Try 1/4 tsp cardamom + pinch of ground clove as a flavor alternative to orange blossom water.
1
Using a vegetable peeler, remove outermost layer of peel (orange part only, no white) in strips from 3 oranges. Cut peel into 1/8 to 1/4-inch pieces and place in medium saucepan.
2
Working over another small bowl to catch juices, supreme the 3 peeled oranges. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan.
3
Juice remaining 2 oranges and add to saucepan.
4
Stir in honey and orange blossom water. Bring to boil over medium heat and cook uncovered until peel has softened and marmalade has thickened, stirring frequently, about 15-20 minutes.
5
Transfer to a clean glass pint jar and allow to cool. Cover and refrigerate. Marmalade will set as it chills.
source: Kasey Caletti, Natural Chef
notes
yield: 1 cup