Where I live we have an abundance of citrus trees. A bright spot in the winter season. I love fresh OJ, but this is such an easy way to make amazing marmalade that can be used in so many ways. It's a small batch recipe so not an entire afternoon undertaking.
Yep, it's delightful on toast but it can be so much more....
Add a bit to your oatmeal with some toasted walnuts....
Stir in a bit to unflavored greek yogurt to add some sweetness and top with a little granola....
Pour warmed jam over brie for a quick appetizer....
Mix with a little Siracha and toss with pan seared shrimp or scallops, really for the short time it takes to make this the options are endless.
The recipe will make 3 jars (1/2 pint) it's a refrigerator jam so it will keep in the fridge for 7-10 days. If you want to do the canning process with your jars you can shelve it just like any other jam. It never lasts that long here to worry!
If you want to make friends and share, you could easily double or triple the recipe but I don't think I'd go more than that.
2 Cups White Sugar
1/2 Cinnamon Stick or 1/4 tsp. ground cinnamon
Juice of 1/2 a lemon
Start a pot of water boiling, I use a 4qt pot.
With a vegetable peeler peel the orange rind leaving behind as much of the white pith as you can. Do this to all 4 oranges. Once the water has come to a boil dump the rind in and boil for 10 minutes. This extra step keeps the jam from being bitter, and to me makes the rind even better in the finished product.
While that's going slice the ends of the oranges, stand them on one flat end and slice down taking off the white pith. Slice them in half crosswise then into quarters then slices from there.
When the peel has boiled for 10 minutes drain them and pile on a chopping board and just chop them up, you could julienne them if you prefer, I like smaller pieces of the rind in my jam.
Once you have boiled and chopped your peel, put it back in the pan with the fresh orange pieces, 2 cups of water, the sugar, the lemon juice and the half cinnamon stick and bring to a boil over med/high heat, giving it a good stir to melt the sugar. When the mixture is at a rolling boil, turn heat down to medium and let it go for 40-45 minutes. You'll need to stir this every 5-8 minutes, honestly this is the most work of the whole thing!
This may seem a little runnier than store bought jam but it will firm up as it cools. I let it sit in the pan for about 10 minutes before ladling into the jars, then just let them sit open for 35-45 minutes before you put the lids on and put them in the fridge.
BTW...if after 10 minutes sitting it feels really runny just bring it back to a boil again and let it go another 5 minutes...easy peasy you can't hurt it!