Orange Marmalade

I’m going to be honest with you. I think I make the best orange marmalade on the planet. Though it takes 10 hours from start to finish, my recipe could not be easier. Easy and delicious – two of my favorite words. I eat it on everything – toast, ice cream, sandwiched in between two cardamom cookies, and straight out of the jar! Since it goes so quickly, I don’t even go through the trouble of canning it.

Ingredients

• 2 large seedless oranges
• 1 lemon
• 3 cups sugar
• 2 cinnamon sticks

Directions

• Cut the oranges and lemons in half crosswise and slice into thin slices – about 1/4 inch. Discard any seeds.
• Add sliced fruit and eight cups of water into a large, deep stainless steel skillet and bring the mixture to a boil.
• Remove from the heat, stir in the sugar until it dissolves, and add the cinnamon sticks.
• Cover and let sit for at least eight hours at room temperature.
• Bring the mixture back to a boil over high heat. Reduce the heat to low and simmer uncovered for about 2 hours, stirring occasionally.
• Increase the heat to medium and bring to a gently boil gently, stirring often, for another 30 minutes. Using the end of a wooden spoon, break up the lemon and orange rinds into smaller bite sized pieces.
• Cook the marmalade until it reaches 220 degrees F on a candy thermometer.
• Pour the marmalade into an airtight container, let it cool, seal, and keep in the refrigerator for up at least two weeks.

Notes: If you can it, you can store the marmalade in the pantry for up to a year. And if you are going to can it, make more. This recipe doubles and triples well – you would just need a large pot versus the skillet.

What you’ll need: A large, deep stainless steel skillet and a wooden spoon.

What you want to know: One tablespoon is 50 calories, no fat, no fiber and 1 WW point.