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Orange Marmalade

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  • Complexity: very easy


  • 2 medium navel oranges
  • 4 Tbsp of water
  • 1 cup of sugar


  1. Select the naval oranges that have the thinnest peel. If the orange is large, double the amount of water and sugar.

  2. Wash the oranges thoroughly. Then cut off both ends, then in half. Cut each half in about eight sections.

  3. Place the orange sections in the food processor and pulse until the peel is in tiny pieces.

  4. In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.

  5. Boil for 15 minutes, stirring frequently. Let cool, then place in a glass jar with a tight fitting lid. Refridgerate.

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