Depending on your preferences, you can either add in a little more sugar for a sweet, lemonade-y marmalade, or a little less sugar for a tart, puckery marmalade.

Cut the oranges and lemon in half and squeeze the juices into a bowl. Reserve the juice for later. Place the fruit halves in a medium-sized saucepan and add the water.

On Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes.

Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover.

Hannah Cobb, Owings Mills, Maryland Go to Recipe This orange cranberry bread is packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese ...

Tap to read easy recipe to prepare orange marmalade. Ingredients 6-8 oranges, one and a half cups of granulated sugar, one lemon, one tablespoon of orange zest, one cup of water.

From Cold and Salty Orange Salad to Lemon Upside-Down Cake, Key Lime Pie and marmalade too. 6 juicy citrus recipes. Try this easy lemon loaf cake first - Los Angeles Times ...

1 3/4 pounds blood oranges (about 4 to 5 medium oranges) 1 lemon zest, finely grated and juiced 6 cups water 3 pounds plus 12 ounces sugar Special Equipment: 10 eight-ounce canning jars with rings ...

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Line the bottom with a round of parchment paper cut to fit it. Butter the paper.

Fold in the oranges, Grand Marnier, vanilla and salt. Place a layer of the cookies in the bottom of the pan, breaking them to fit, then spread with a third of the cream mixture. Repeat the ...