Makes: 12 ounces
Total Time: 1 hour
- 10 oranges
- 8 tablespoons honey, raw unfiltered
- Boil the whole oranges for about 8 minutes in a large pot.
- Turn off the heat, remove the oranges and let cool. Discard the boiling water.
- Peel the oranges with a knife or vegetable peeler, taking care to take off as little pith as possible with the skins. Dice the skins finely and set aside.
- Remove the white pith from the fruit with your knife, slicing top to bottom. Discard the pith.
- Slice the oranges in half and remove the seeds with your hands, over a bowl, to catch the juices.
- Blend the skin, juice, and orange flesh in a blender or food processor until evenly combined.
- Transfer to a medium-sized saucepan and bring to a boil for 2 minutes.
- Add the honey and stir.
- Simmer for 25 minutes, stirring every 5 minutes.
- As the mixture thickens, stir more often to prevent burning.
- The mixture is done when you can run a utensil through the middle and it leaves a pathway which takes a few moments to close back in. At this point, remove from heat. The marmalade will continue to set as it cools.
- Transfer to a jar and keep refrigerated for up to a month.
Many jams are packed full of sugar, but this doesn’t have to be the case for preserving all produce. Most fruit has plenty of natural pectin that, with assistance of a bit more natural sugar in the form of honey, will set nicely. The abundance of vitamin C in oranges is widely promoted, but we must remember the importance of vitamin C beyond boosting immunity. Vitamin C, by assisting in collagen synthesis and eliminating free radicals, helps prevent skin aging. The vitamin A in oranges helps out the eyes by keeping the mucus membranes healthy, and resisting against age-related macular degeneration. And more importantly—this brilliant color will help you feel the sunshine all winter long.