Today I used my preserved lemons we made came out delicous – we’ve used them in pasta and they are so refreshing, healthy and beautiful. Every time I open the refrigerator they greet me with their sunny countenance. I look forward to adding the jar of sparkling orange marmalade to keep them company.
Nourishing Traditions Marmalade from the book by Sally Fallon
Use 3 organic navel oranges
Wash them, remove the ends, and thinly sliced them
Put them in one scalded quart size mason jar (to scald the jar pour boiling water into it and leave it for several minutes)
Pack them down lightly
Mix together 1 Tablespoon sea salt, 1/2 cup filtered water, 1/4 cup whey and 1/4 to 1/2 cup rapadura
Pour into the jar
Add extra filtered water if necessary to cover the top of the oranges
Cover tightly and keep at room temperature for about 3 days
My favorite way to eat orange marmalade is on brown bread with a soft, creamy cheese like havarti or farmer’s cheese.
3 responses so far ↓
1 Healthy Traditional Orange Marmalade « Sustainable Eats // Dec 27, 2009 at 3:29 am
[...] the rest of the entry at the new [...]
2 Lacto-Fermentin’ // Jan 1, 2010 at 7:59 pm
[...] lacto-fermented orange marmalade that was just as fresh by the time I ate my way to the bottom of the jar as it was when I made it. [...]
3 Tigress’s Can Jam and Local Citrus // Jan 24, 2010 at 7:09 pm
[...] up getting some grapefruit, a case of juicing oranges, extra lemons and limes to salt preserve, lacto-ferment and to freeze zest and juice in ice cube trays for use in recipes the rest of the year. While [...]
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