Valencia Orange Marmalade

5 Valencia oranges
3 Tbs honey
1 tsp orange blossom water
  • 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.
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.
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.
Juice remaining 2 oranges and add to saucepan.
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.
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
yield: 1 cup