How many ambitious cooks have dreamed of seasonal fresh fruit turned into homemade jam, only to watch their pile of mason jars collect dust? Turns out, all it takes is a microwave and a food processor to make your very own homemade marmalade.
- 1 navel orange, unpeeled , scrubbed, and quartered
- 2 sprigs fresh thyme, leaves only
- Sugar, as needed
- Light corn syrup, as needed
- 2 Meyer medium-sized lemons, washed, cut into sixteenths, and seeded
Place the orange, lemon slices, and thyme in the work bowl of a food processor fitted with the metal blade. Pulse until reduced to ¼-inch pieces.
Transfer to a 2-quart Pyrex measuring cup. Note the amount and add an equal amount of sugar and stir. Note the amount and add 1 tablespoon corn syrup, which will prevent crystallization during cooling, per cup of orange-sugar mixture.
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.