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Ingredients

4 oranges - peeled, seeds removed, and white pith removed 1 grapefruit - peeled, seeds removed, and white pith removed 1 ¼ cups white sugar, divided 3 tablespoons low-sugar pectin 1 cup orange juice 1 cup water ¾ cup honey

Nutrition Info

44 calories carbohydrate: 11.4 g cholesterol: : - fat: : - fiber: 0.4 g protein: 0.2 g saturatedFat: : - servingSize: - sodium: 0.4 mg sugar: 10.9 g transFat: : - unsaturatedFat: : -

Place oranges and grapefruit in a food processor, pulse 8 times.
Transfer fruit to a pot and add 1/4 cup white sugar and pectin, stir in orange juice and water. Bring mixture to a boil, reduce heat and simmer for 8 minutes. Stir honey and remaining 1 cup sugar into marmalade and bring to a full boil for 1 minute.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

52 ounces

My version of orange marmalade. I don't like the traditional bitter stuff with rinds in it - so mine is more like an orange jam.