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Bitter Orange Marmalade

An aromatic and delicious variation of the classic.
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Ingredients Method Notes

Ingredients
  

  • 5 oranges
  • 2 lemons
  • 12 cups water
  • 2 cups mild-flavored honey
  • 1 cup sugar

Method
 

  1. Place oranges, lemons, and water in an 8-quart stainless steel or enamel saucepan. Cover and bring to a boil. Lower heat and simmer 2 hours.
  2. Remove fruit; seed and quarter. Chop fruit in food processor or by hand. Return to water.
  3. Bring fruit mixture to a boil. Stir in honey and sugar. Return to a full rolling boil, stirring constantly, until mixture resembles a thick syrup, 15 to 30 minutes. (Keep at a full rolling boil or it will take longer to reach the gel stage.)
  4. Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace, and seal. Process for 10 minutes in a boiling-water bath.
  5. Allow the marmalade to "age" for 2 weeks before tasting or it may be too bitter.

Notes

Based on the recipe from Stocking Up III by Carol Hupping and the staff of the Rodale Food Center