![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMmo97QAQZjl95REWaRNKm9t_Q-ZNYZ2FXOvQm44tzbFMcYBXs2kMKFbXCNlzupKwPsfp8_dA8arAIPexj12hBULTgElku7Y-UK7pcFi9QRg6IW4f2hHOjxSxtB0pY1a4mjJjUPi7W4M/s200/798orange.jpg)
Even though I've made lots of jams and preserves in the past, I've never attempted marmalade. I'm not sure why. I love it, and good orange marmalade--really good orange marmalade is expensive. Last year I picked up a jar made with champagne that was delicious.
While I was having my morning coffee, I did a quick search for a recipe and found one on the Food Network from Alton Brown. His recipes have been reliable in the past, and so I printed it up and dug in. The first step, of course, is prepping the oranges with a quick bath and slicing them up for the cooking process. I have a mandolin, but it's not a very good one, and as I suspected, wasn't up to the task of slicing oranges. No problem. I have lots of good, sharp knives, and it's only four or five oranges.
Once I threw them in the pot, I was tempted to go down and grab a bottle of champagne in place of the water. Hmm? Wouldn't the sugar in the champagne offset the amount of sugar that I would add later? As tempted as I was to recreate what I had found in the store, I decided to stick with the recipe this time.
Here's what it looks like as it cooks down:
(I went for a thicker set jam so that the orange slices wouldn't all rise to the top in the jars.)
What's next? I've been reading One Man's Wilderness--a story set in Alaska--and it's made me hungry for sourdough, so as the jars were cooling, I mixed up a batch of starter. Some biscuits with marmalade...