Aunt Clara's Orange Marmalade


Plaquemines Parish is known worldwide for the sweetness of its oranges.

4 cups thinly sliced orange peel (about 5 Louisiana Navels and one Louisiana Sweet)

4 cups orange pulp, cut up (about 6 large oranges)

1 cup thinly sliced lemon (about 2 medium lemons)

6 cups water

Sugar (about 6 cups)
Pinch baking soda


To prepare fruit – wash and peel oranges in a long, very thin, band that circles the orange, winding around in one continuous shaved ribbon. Scrape off the white inside flesh from the shaved rind and discard. Cut the shaved, ribbon rind into thin strips, in shorter narrow ribbons, dicing finely the ribbon discards.

In a round Dutch Oven, cover the rinds with white sugar, so no rind shows and the sugar creates a mound on top. Add enough water to dissolve the sugar, and simmer until rinds became translucent.

Chop the orange pulp, reserving the liquid and pulp. Add the juice from a couple of lemons, with lemon zest.

Add the orange -lemon liquid to the translucent peels, cook over medium-high heat. Add baking soda and more sugar and bring to rolling boil, and boil for 1 minute. Remove from heat. Remove and discard foam off top.

Stir in a tablespoon to 1/4 cup Cointreau. Immediately add pectin to marmalade to thicken into jelly consistency.

Now in its 3rd Printing

from the University Press of Mississippi

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