I'm calling this "quick" marmalade because you can be all done, from slicing oranges, to jars processed, to dishes washed in less than 2 hours... Much better than the couple day project traditional marmalade takes, (you can find my picture tutorial for traditional marmalade HERE). Why not give a small batch a try folks, you might just like it!
Whole Orange Marmalade
- Thinly slice oranges, cut into small pieces (the rind will not break down while cooking, make it the size you want to eat).
- Weigh oranges and juice.
- Weigh 1.5 times as much sugar as oranges, set aside. (Can add up to 2x as much sugar, start with 1.5 and taste it, if you want it sweeter, add more.)
- Water, I used 1/2 C for three large oranges. I wouldn't use more than 1 C no matter how many oranges I had.
- Add oranges and water to vessel. Cook on high pressure for 10 minutes and let pressure come down naturally.
- Pour oranges into pot on stove and add sugar. Bring to gentle boil, reduce to light bubble and stir constantly until it reaches 220 degrees.
- Remove from stove and carefully spoon out any large seeds you see.
- Pour into sterilized jars and either store in refrigerator (after they've cooled a bit) or process in boiling water bath for 10 minutes.
- As jars cool, occasionally turn upside down to distribute rind throughout the jar.
Now this is truly eating well!
Have a happy day:@)