Marmalade

CONTRIBUTED BY: DR. Ray Peat

EQUIPMENT
Juicer
Large mixing bowl
Large saucepan with lid
Strainer

INGREDIENTS
11 organic navel oranges
3 cups pure cane sugar
Filtered or purified water to cover

PREPARATION AND COOKING TIME

Prep time: approximately 20 min 

Cooking time: Overnight and then 6-8 hours the next day

METHOD

1. Rinse and juice the oranges.  

2. Enjoy drinking the delicious fresh juice! Use extra juice to make orange gelatin or add some of it to the marmalade.

3. Remove pulp and cut the orange peels into strips.

4. Place peels in a mixing bowl and cover with water.

5. Cover bowl and place in fridge overnight.

6. In the morning drain water and rinse peels with fresh water.

7. Place rinsed peels in a large saucepan and cover with water.

8. Bring to boil and simmer on low for 4 hours. 

9. After four hours add about 3 cups of pure cane sugar depending how sweet you want your marmalade.  Taste and experiment.  The peels are tart.

10. Cover and simmer for another 2-4 hours, allowing the water to cook down/reduce. The sugar-water mixture will thicken and become syrupy.

SOME TIPS AND COMMENTS

The sweetness can be adjusted. “I have never enjoyed marmalade until I ate this!” Dodie

YIELD

A lot!  You can cut the ingredients in half if you want a smaller amount.

SERVING SUGGESTION
Enjoy on cottage cheese, toasted and buttered sourdough bread, on nixtamalized tortillas, added to gelatin or as a condiment.

STORAGE SUGGESTION

Refrigerate or can for a longer shelf life.