1. Thoroughly wash the oranges. Slice the oranges
into 1/8-inch rounds. Once sliced, quarter all the rounds and place
into a large pot. Add the two bottles of Belgian
White, cloves, lemon zest, and lemon juice into
the pot, set it over high heat, and bring to a
2. Once boiling, reduce heat to maintain a good
simmer and cook for about 40 minutes, stirring
frequently, until fruit is very soft.
3. Once this mixture has been reduced, add the
sugar and honey and bring back to a boil, stirring
frequently. Let this cook down for about 10-15
minutes, until the color of the mixture has
darkened a bit.
To test- chill a plate in the freezer, then add a
teaspoon of the mixture to the plate. After 30
seconds, move the plate around. The mixture should
have a gelatinous consistency and not slide around
on the plate.
Storage- Once the marmalade is ready, place into
sterile glass mason jars, cool, and seal.
Grilled Cheese w/ Orange Marmalade
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