Spread
Ray Peat's Orange marmalade
Equipment
- Juicer
- Large mixing bowl
- Large saucepan with lid
- Strainer
PrepPr20 minCookingCooOvernight and 6-8 h the next dayServesSrv~20 servingsCa:PCa:P1:0.5
Ingredients
- 11 organic navel oranges
- 3 cups pure cane sugar
- 4 cups filtered water
Directions
- Rinse and juice the oranges.
- Enjoy the fresh juice or use it to make orange jello or add to the marmalade.
- Remove pulp and cut orange peels into strips.
- Place peels in a bowl, cover with water, and refrigerate overnight.
- In the morning, drain and rinse peels with fresh water.
- Place rinsed peels in a saucepan, cover with water, and simmer on low for 4 hours.
- After 4 hours, add about 3 cups of pure cane sugar. Taste and adjust sweetness.
- 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 PeatNutrition Facts
Per serving (1 of 20). Does not change when you scale ingredients.
- Calories 173.38
- Total Fat 2.3g
- Sodium 145.7 mg
- Carbohydrate 890.1g
- Fiber 30.8g
- Sugar 840.4g
- Protein 14g
- Calcium 669.3 mg
- Phosphorus 354.2 mg
- Ca:P ratio 1:0.5
- Vitamin C 910.1 mg
- B1 (Thiamin) 1 mg
- B2 (Riboflavin) 0.8 mg
- B3 (Niacin) 6.5 mg
- B5 (Pantothenic) 4 mg
- B6 1.2 mg
- Folate 385 mcg
- Copper 1 mg
- Zinc 1.7 mg
