Ray Peat's Orange marmalade

• ⏲️ Prep time: 20 min
• 🍳 Cooking time: Overnight and 6-8 hours the next day
• 🍽️ Servings:
• Cronometer󠀠󠀠

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

Instructions

1. Rinse and juice the oranges.
2. Enjoy the fresh juice or use it to make orange jello or add to the marmalade.
3. Remove pulp and cut orange peels into strips.
4. Place peels in a bowl, cover with water, and refrigerate overnight.
5. In the morning, drain and rinse peels with fresh water.
6. Place rinsed peels in a saucepan, cover with water, and simmer on low for 4 hours.
7. After 4 hours, add about 3 cups of pure cane sugar. Taste and adjust sweetness.
8. Cover and simmer for another 2-4 hours until the mixture thickens and becomes syrupy.

(Optional)

• Adjust sweetness to taste.
• Enjoy on cottage cheese, toasted buttered sourdough bread, nixtamalized tortillas, added to jello, or as a condiment.
• Refrigerate or can for a longer shelf life.

Contribution

By Ray Peat