navel orange (preferably organic), unpeeled, scrubbed, and quartered
Meyer medium-size lemons, washed, cut into sixteenths, and seeded
fresh thyme, leaves only
light corn syrup
- Place orange, lemon slices and thyme in the work bowl of a food processor fitted with the metal blade. Pulse until reduced to 1/4-inch pieces.
- Transfer to a 2-quart measuring cup. Note the amount and add an equal amount of sugar; stir. Note the amount and add 1 tablespoon corn syrup per cup of orange-sugar mixture (this will prevent crystallization during cooling).
- Microwave, uncovered on high for 2 minutes. Microcook on low (10 percent power) or defrost for 3 to 4 minutes, until the mixture is slightly thickened and the peel is tender. Be careful not to overcook. The mixture should fall from a spoon in thick drops.
- Transfer to a storage jar. Let stand to room temperature; the mixture will continue to thicken as it cools. You can store the marmalade in a tightly covered jar in the refrigerator for up to 2 months.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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