Sweet Onion and Orange Jam

Ingredients

2 oranges
1 medium sweet onion, chopped
2 cups sugar
2 cups water

Directions

Use a vegetable peeler to remove the orange peel, peeling only the zest or orange portion and leaving behind the white pith. Slice the orange peel into thin slivers.

Add the orange peel to a large saucepan or small soup pot. Pour in enough water to cover the peel by at least 1 inch.

Bring to a boil over medium-high heat. Boil for 8 to 10 minutes.

Remove from the heat. Strain the orange peel and discard the water.

Return the orange peel to the saucepan. Add the chopped onion and enough water to cover the contents by at least 1 inch.

Bring to a boil over medium-high heat. Boil for 8 to 10 minutes.

Strain the orange peel and onion, then discard the water.

Return the cooked orange peel and onion to the saucepan. Cut the oranges into segments, remove the pith and white membranes. Chop the fruit into small pieces and transfer them to the saucepan. Add the sugar and 2 cups of water.

Bring to a boil over medium-high heat. Reduce the heat as needed to maintain a steady low boil.

Cook for 30 to 40 minutes. At about 20 minutes, the marmalade will begin to thicken. Stir more frequently and watch closely to prevent burning. Lower the heat slightly as needed.

The marmalade is ready when it thickens and begins to pull away from the bottom of the pan. As the jam approaches 30 minutes of cooking. Place a plate in the freezer for 5 minutes. Add a spoonful of jam to the plate and freeze for 1 to 2 minutes. The jam is ready when it stays thick on the plate and doesn’t run.

Remove from the jam from the heat, let cool for 10 minutes. Transfer the jam to a pint jar or an airtight container. Let cool completely. Refrigerate and use within 1 week. Makes about 2 cups.