Orange Marmalade Freezer Preserves

This brings back memories of my childhood...and while I never was a huge fan of store-bought marmalade, I decided to make this for two reasons:

  1) I had leftover Texas oranges, and

  2) My sister, who absolutely adores this stuff, would be      

       proud. 

So, here's to you, M, and to those of you with similar tastes.

Start with freshly washed oranges. I used Texas oranges, but ripe Navel oranges make peeling much easier.

You will also need these items (plus sugar and water, not pictured).

Cut oranges in half and seed, using knife tip.

Peel fruit, reserving 1/4 cup of peel.

Remove as much of the white pith from the fruit and the reserved peel. Set peel aside.

 ☟
Does this  look like 30 minutes of work? All I could think about while I was "pithing" the peel was what was being accomplished by everyone else in the world during this same thirty minutes! Nevertheless, it was relaxing. Besides, I'm a rookie at this pithing thing!

Cut peel into very thin strips, and set aside.

Pulse the fruit of the orange along with the juice, but not the peel, in food processor until smooth consistency.

I left mine chunkier than you may like.

Place fruit, sugar, water, and reserved peel in large saucepan.

Bring to a boil while stirring constantly. Continue boiling, stirring occasionally for 25 to 30 minutes, or until somewhat thickened.

 Remove from heat.

 

Stir in pectin and lemon juice. Stir for 3 minutes.

Ladle mixture into freezer jar and let sit on counter until cool, then store in fridge for up to 3 weeks or freezer for up to 1 year. (Preserves will thicken after several hours)

Orange Marmalade Freezer Preserves

www.whispersofthyme.blogspot.com
(yields one 16-ounce freezer jar of preserves)

Ingredients:
8 small oranges (I used Texas Oranges) or 5 medium navel oranges

1/4 cup orange peel (with white pith removed) from oranges

1-cup water

2 cups sugar (or a little less)

1-Tablespoon lemon juice

2 Tablespoons instant fruit pectin

Directions: 

Wash fruit. Cut oranges in half and remove seeds, using knife tip.

Peel oranges, reserving 1/4 cup of the orange peel. Remove as much of the white pith around the fruit and reserved peel as possible. Cut peel into very thin strips, and set aside.

Place peeled and seeded fruit, but NOT peel, in food processor fitted with the metal blade, and pulse until smooth consistency.

Place fruit puree, sugar, water, and reserved peel in large saucepan. Bring to a boil while stirring constantly, then stir occasionally for approximately 25 to 30 minutes, or until somewhat thickened. Remove from heat and stir in lemon juice and pectin. Stir for 3 minutes.

Ladle mixture into freezer jar (leaving one-inch of space at top of jar) and let sit on counter until cool. Store preserves in refrigerator for up to three weeks, or freezer for up to one year. Preserves will thicken after a few hours.

Spread on bread, toast, or pancakes.