Three ingredients stirred together and cooked for 30 minutes until jammy.
Terrific on your morning toast! Try this marmalade in my Lemon Poppy Linzer Cookies – Vegan & Gluten Free. Also wonderful as a base for savory glazes.
- 1 large clementine orange, or medium orange
- ½ cup filtered water
- ½ cup pure cane sugar
Wash orange. Slice thinly, then cut into a small dice on a cutting board (you can also pulse in a small food processor.)
You will have 2/3 cup of orange. Discard any pits.
Add orange, water and sugar to a small 2 cup non reactive pot.
Bring to a boil, then turn down heat to the lowest setting and cook, stirring from time to time until thick and jammy, about 30 minutes.
Store in a clean glass container when cool. Will last about 3 weeks refrigerated.
Recipe can easily be doubled.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Serving: about 1/2 cup