Orange marmalade is not only delicious on freshly baked bread and a variety of crackers but it can also be used to make cookies and enhance the flavor of many sauces. You can even put a spoonful or two on your vanilla ice cream for a fantastic treat!
6 large navel oranges
1 tablespoon orange zest
2 tablespoons corn starch
juice of 1 lemon
2/3 cup water
3/4 cup of raw organic sugar
Cut the stem ends off the oranges and discard, then zest a tablespoon of the orange peel and set aside. Next, cut each orange in half, and scoop out the flesh into a food processor. (Don't worry about the seeds. They will blend and cook down, so you won't notice them).
Puree the insides until slightly chunky, then pour the mixture into a large heavy-bottomed saucepan.
Add the zest to the saucepan along with the corn starch, lemon juice, water, and sugar.
Turn the heat to medium-high and bring the mixture to a boil, stirring continuously. Lower the temperature and simmer uncovered for 25 to 30 minutes when it begins to boil, stirring occasionally.
Meanwhile, sanitize your jar and lids by boiling them in a large pot for 15 - 20 minutes.
When the marmalade is ready, carefully pour it into the warm jar (or jars), seal the jar with the lid, then place the jar in a canning pot filled with boiling water (or any pot large enough to hold and cover the jar). Boil the jar for 10-15 minutes to seal it.
Let cool and enjoy!
Store in the pantry for up to 1 year.