This Fresh orange marmalade is good with toast for breakfast, but equally good with grilled pork chops for dinner. I have served it as an appetizer with whipped cream cheese on crackers. Very versatile, low calorie and tasty.
Makes 1 1/2 pints.
2 medium naval oranges, washed & quartered
1 cup orange juice
2 cups sugar (I substituted 2 c. Splenda and ½ cup sugar)
No nutrition information available
Wash and quarter oranges, removing white core. Add ½ of orange quarters, ½ c. orange juice and 1¼ cups of the sweetener to food processor. Process until well chopped. Pour into a saucepan. Repeat with remaining ingredients. Cook over medium heat until thickened, approximately 45 minutes. Cool, pour into jelly jars, cap and refrigerate. Keeps for 2-3 weeks refrigerated.