Orange Marmalade – Try to find Seville (bitter) oranges for this, but if you cannot, use regular oranges. The marmalade will still be rich with orange flavor. And use organic fruit – it's pure, and it will taste better! – oranges ((if you can find Seville or bitter oranges, use those), preferably organic, or more if needed, rinsed, 1-1/2 kg), or more large lemons (preferably organic, rinsed), water (2-1/2 liters), sugar (3 pounds; 750g), Halve and squeeze the oranges and keep the juice and the seeds, separately. You need 2 cups; 500ml of juice, so you may need a few more than 3 pounds of oranges. Reserve the skins from the 3 pounds of oranges; discard the rest or use for another purpose.; Squeeze the lemons; you need ½ cup (125ml) juice so you may need to squeeze an extra lemon to get enough. Reserve the skins of the 2 lemons.; Place the orange seeds in a piece of cheesecloth and tie them tightly in it. They contain pectin and will cook with the marmalade, helping it thicken.; Slice the orange and the lemon skins, which will have some pith clinging to them, as fine as you can. You may dice them if you like. It’s fine to keep some of the pith; check it carefully for seeds, and get rid of any you find. Place the citrus skins, the citrus juices, and the water in a large, non-reactive pan, stir, cover, and let sit overnight.; When you’re ready to make the marmalade, prepare eight 8-ounce; 250ml jars and lids by sterilizing them in boiling water, according to the manufacturer’s instructions.; Stir the sugar into the fruit peels, and bring the mixture to a boil over high heat. Reduce the heat so the mixture is at a rolling boil, and cook until the jam is thickened to your liking, stirring it from time to time. As it thickens, after at least 1 hour of cooking, you can test the thickness by dripping some of the jam on a plate, putting it in the refrigerator, and checking it a minute or two later to test its thickness. As the marmalade gets closer to its ideal thickness, you’ll need to stir it more frequently. ; When the marmalade is cooked to your liking, remove it from the heat and pour it into the sterilized jars. Seal according to the manufacturer’s instructions, or do as the French do: once a hot, dry lid is placed on the clean jar, turn it tight and turn the jar upside down. When the jars are cool, wash and store them. The jam will keep indefinitely, except that you’ll eat it up quickly! ; – [/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.