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In the world of culinary delights, few things evoke the warmth and nostalgia of homemade preserves. Among these, orange marmalade holds a special place, capturing the essence of bright, sun-kissed oranges in a jar. The appeal of crafting your own marmalade lies not just in its rich flavor but also in the joy of preserving seasonal fruits, allowing you to enjoy their vibrant tastes throughout the year. Whether spread on a warm slice of toast, dolloped onto scones, or used as a glaze for meats, homemade orange marmalade is a versatile staple that can elevate any meal.

Classic Homemade Orange

Looking for a quick and healthy meal? This one-pan lunch recipe is the perfect low-carb lunch option that keeps your taste buds satisfied without weighing you down. Packed with fresh ingredients and easy to prepare, it’s an ideal choice for busy weekdays. Try it out and see how delicious healthy eating can be with afterka! OnePanLunch LowCarbLunch HealthyEating MealPrep QuickRecipes HealthyLunch Nutrition
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Ingredients
  

6 large navel oranges

1 lemon

4 cups granulated sugar

4 cups water

1 packet (1.75 oz) fruit pectin (such as Sure-Jell)

1/4 teaspoon butter (optional, to reduce foam)

Instructions
 

Prepare the Fruit: Begin by thoroughly washing the oranges and lemon. Cut the oranges and lemon in half and juice them, capturing all liquid in a bowl. Reserve the peels.

    Slice the Peels: Thinly slice the orange peels using a sharp knife or vegetable peeler. The thinner the slices, the more tender they will become during cooking. Cut the lemon peels into similar thin strips.

      Boil the Peels: In a large pot, combine the sliced peels with 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 30 minutes until the peels become tender.

        Combine Ingredients: Remove the pot from heat and add the reserved orange juice, lemon juice, and pectin. Stir well to dissolve the pectin completely.

          Sweeten the Mixture: Gradually add the sugar, stirring continuously to ensure it dissolves completely. Return the pot to medium-high heat. Once mixture reaches a full rolling boil, boil for exactly 1 minute while stirring constantly.

            Test the Consistency: To ensure proper gel formation, place a spoonful of the marmalade on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready. If it’s too runny, boil for an additional minute and test again.

              Skim the Foam: If desired, add butter to reduce foam and stir gently to incorporate. Spoon out any foam that remains on the surface.

                Jar the Marmalade: Pour the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.

                  Seal the Jars: Place lids on the jars and process them in a boiling water bath for 5-10 minutes to ensure proper sealing.

                    Cool and Store: Allow jars to cool completely on a clean towel or cooling rack. Once cooled, check seals by pressing down in the center of the lid; it should not pop back. Store in a cool, dark place. Refrigerate after opening.

                      Prep Time: 30 minutes | Total Time: 2 hours | Servings: Makes about 6 cups