Honey Sweetened Orange Marmalade

Oh hey everybody!

Remember me?

After the holidays I look a little break from blogging...which soon stretched into a full month! This month has been absolutely crazy insane ridiculously busy + exhausting for me. Between training, homework, musical rehearsal, exams, and—you know—breathing and stuff, blogging had to take a backseat for a while. 

Anyway! I'm so so sorry that I abandoned you guys but the good news is that life has settled down enough for me to develop more recipes so I'm back and I brought this lovely sunny recipe and it'll brighten your day so just please love me ok!?

This recipe happened solely because of a craving. One of my teachers was eating toast with marmalade, and it was on my mind for the entire day. That, and the fact that our kitchen is still filled with oranges that we bought for a fundraiser. It was meant to be. 

Most marmalade recipes call for approximately 40 lbs of sugar, but this is naturally sweetened with honey and is super sweet so a little goes a long way. As far as uses, I will definitely be spreading some on toast in the near future. I bet a dollop on plain yogurt with granola or nuts would be delicious too. I will warn you that the orange peeling, slicing, etc can get a little tedious...but just turn on some music, enlist a pal to help out, and try not to curse me too much.

You've got to make this. It's easy, healthy, versatile, deeelicious, and it looks like jewels. If you can't be rich at least you have orange marmalade amiright? At the very least, it'll add a pop of sunny color to these dreary winter days. 

Cozy up with a steaming cup of tea and a slice of warm, crisp toast spread with butter and a dab of marmalade. Close your eyes, breathe deep, and forget about the 1/2 inch of sleet that just fell. Oops, didn't mean to remind you...I'll just...go

Orange Marmalade

*Makes a little over 1 cup 

You will need:

  • 7 oranges
  • 2/3 cup mild flavored honey
  • 1 tbsp. lemon juice
  • 1/4 cup water + more as needed

Start by preparing the oranges: use a vegetable peeler to remove the outer skin (no pith) of ONLY 4 of the oranges in large strips. Thinly slice the strips of zest and set aside. 

With a small paring knife, slice off both ends of all of the oranges and cut the remaining pith off from top to bottom. Slice right beside the membrane on each side of a segment so that only the little half moon segment orange flesh slides out. 

Transfer the segments to a bowl along with any juice and the sliced peels. Squeeze the leftover membranes over the bowl to extract the juice/pulp you may have missed.

Pour the orange segment/peel mixture into a wide, shallow skillet set to medium-low heat. Add the honey and bring to a simmer. Let the mixture cook down and thicken, stirring occasionally, until it looks jammy and the peels are softened. If the liquid evaporates too fast, add a splash of water and continue cooking. Right before removing from the heat, stir in the lemon juice. 

Allow to cool fully, then transfer the marmalade to a jar or other airtight container. Store in the fridge and use right away. This is not shelf stable unless you have the knowledge/patience to properly can things. Which I don't.

*Notes: the leftover peels and such can be repurposed into eco friendly cleaner! Simply fill a large jar with vinegar, add the peels, and let steep for 1-2 weeks. At this point, the vinegar should be tinged orange and smell like citrus. Strain out the peels, transfer to a spray bottle, and use as an all purpose cleaner!