Ginger-Orange Marmalade on Challah

 

This recipe makes about 4 cups and is derived from a recipe from the Whole Foods' app on iPad.

Originally, the recipe did not call for pectin, but this ingredient is vital to keep the marmalade from being runny.

Ingredients:
4 naval oranges, rinsed
1 qt water
2 cups sugar
1/4 cup lemon juice
2 Tablespoons grated fresh ginger
1/8 teaspoon Kosher salt
4 teaspoons pectin
Challah bread, sliced into thin pieces.

Steps:

Chill a small plate in the freezer before continuing.
Trim off ends of oranges and discard.
Peel oranges including pith. Slice half of the peel with pith attached into thin strips. Transfer to large pot and discard remaining.
Slice remainder of oranges into thick bite-size pieces and transfer to pot.
Add water, sugar, lemon juice, ginger, pectin and salt to pot and bring to rolling boil.
Reduce heat to medium and continue to boil. Skim off any foam on surface and continue to stir until mixture thickens-about 45 minutes.

Marmalade will be done when teaspoonful dropped on chilled plate runs clean when you run your finger through it.  If it clumps back together, keep on stove top and continue to cook on medium heat.  Test again every five minutes.

Ladle the hot marmalade directly into glass jars, set aside until it reaches room temperature, then refrigerate up to 2 weeks. Spread slightly chilled marmalade on toasted challah bread.