Directions
- 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.
Health Benefits
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.
