Orange Marmalade
Photo by Lynne Calamia
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Cooking tools:
- Mandoline
- Deep-fry thermometer
- Canning pot
- Mason jar
- Canning funnel
- Microplane
- Pot
- Chef's knife
- Cutting board
- Ladle
- Tongs
- Wooden spoon
- Plate
- Measuring spoon
- Stove
- Freezer
- Cooling rack
- Kitchen towel
- Paper towel
- Refrigerator
Ingredients
- 1 3/4 pounds oranges (we use a variety of Sumo mandarin, honey tangerine, Cara Cara, and kumquats
- 1 large lemon, zested and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
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