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Chunky Orange and Pomegranate Marmalade Recipe

Ingredients

How to make it

  • Wash oranges; cut in half lengthwise. Cut halves into very thin
  • slices; discard ends. Transfer oranges to large bowl.
  • Cover with 1 quart water and chill overnight.
  • Combine oranges with their soaking liquid, sugar, and pomegranate juice in nonreactive 4-quart pot.
  • Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until mixture thickens, stirring occasionally, about 1 hour 40 minutes.
  • Remove from heat; stir in pomegranate seeds.
  • Pour marmalade into 3 half-pint jars.
  • Cover and cool to room temperature.
  • (Marmalade can be made 2 weeks ahead. Store in refrigerator.)

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    yummy thanks
    Was this review helpful? Yes Flag

The Cook

deliathecrone Johnston, SC

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