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Thirty-Minute Orange Marmalade

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 6 navel oranges
  
• Sugar
  






Instructions



1. Halve and press enough oranges to collect 1 � cups fresh juice.
   
   
2. Scrub the skins of remaining oranges after removing labels and brand imprints. Quarter the oranges and roughly chop. Place pieces in a food processor with � cup orange juice, and pulse until the pulp resembles a coarse pur�e. You should have about 1 quart of juice, pulp, and peel.
   
   
3. Combine contents of processor with remaining juice in a heavy, nonreactive 5-quart saucepan. Cover and bring to a boil. Uncover and simmer, stirring frequently, until the mixture is dry. Measure this volume and set aside an equal volume of sugar.
   
   
4. Return orange mixture to a boil and add sugar, � cup at a time, continuing to boil until the temperature reaches the jell point, which is 8 degrees above the boiling temperature as measured on your thermometer. This should take place within 5 minutes. Off heat, pour into a 1-quart Pyrex� measure to cool for 10 minutes, stirring occasionally.
   
   
5. Pour marmalade into hot, sterilized jars to within � inch of the rims. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert the jars briefly to vacuum seal or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 4 cups