THIRTY-MINUTE ORANGE MARMALADE
1 navel orange, organic preferred
1-1/2 cups fresh orange juice
1 cup sugar
2 tablespoon lemon juice
Scrub the skin of one orange, remove label.. Quarter the orange lengthwise and roughly chop. Place pieces in a food processor with 1/2 cup orange juice and pulse until the pulp resembles a coarse puree.
Combine contents of processor with remaining juice in a heavy, nonreactive saucepan. Heat mixture to a simmer and boil, stirring frequently until the mixture reduces to 1-1/2 cups. Return to the boil and add sugar, 1/2 cup at a time, continuing to boil until the marmalade is quite thick and reduced, about 15 minutes. Add lemon juice and cook 2 minutes more.
Off the heat, pour marmalade into a hot, clean jar. Cool on a rack, covered with plastic wrap. Close tightly with a lid and refrigerate between servings. Allow the marmalade to mature for at least a day before using.
Yield: 2 cups
Recipe from Gourmet Preserves Chez Madelaine