Cara Cara Marmalade
4 half pints
4 cara cara or other sweet oranges
1 cup orange juice
2 cups water
2 cups sugar
Scrub oranges under hot water and dry. Cut three oranges lengthways in half and slice thinly, cut those slices in half so you have thin quarters. Cut the remaining orange into slices then chop them all the way down into bits.
Add orange juice and water in a medium pot and cook over high heat for 5 minutes, cover and let stand for an hour. Add sugar and return to medium heat to bring to a simmer. Cook on low until liquid is reduced, peel becomes tender and translucent. The marmalade will begin to “wrinkle” on top as it cooks and should reach a temperature of 218°F.
Pack into jars and store in the fridge for up to a month.
Pack into jars with ½ inch headspace and process in a boiling water bath for 10 minutes.
Cool and store at room temperature for up to 6 months.