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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