Cara Cara Orange and Champagne Marmalade
- 4 large Cara Cara oranges
- 2/3 cup champagne or sparkling white wine
- 2 1/3 cups water
- 2 cups granulated sugar
- 1/4 cup honey
- Trim the ends off each of the Cara Cara oranges, and then slice each as thinly as possible. Remove any of the white pith from the middle as you can.
- Place the orange slices in a pot.
- Pour the Champagne or sparkling white wine over the oranges, trying to cover them with the liquid. Cover the pot and refrigerate for 12 to 24 hours.
- Remove the pot from the fridge and place on the stove at a medium high setting.
- Add the honey and sugar, stirring occasionally as you bring the mixture to a boil.
- Sterilize your canning jars – you can do that in a hot dishwasher, or by soaking them in very hot water as you are cooking the marmalade.
- Stir the marmalade occasionally as it boils until it reduces by about half. A candy thermometer should reach about 220 degrees Fahrenheit.
- When it is thick enough, pour the marmalade into the clean jars and top with lids.
- Add a roasting rack to the bottom of a large pot (you don’t want the jars to touch the bottom). Add water and bring to a boil, adding the jars so that they sit on the rack. The water should more than cover the jars. Allow to boil for about 10 minutes.
- Remove the jars from the boiling water and allow to cool for about 12 hours, undisturbed.
- If the jars and lids do not have a vacuum seal, you will have to store the marmalade in the fridge, where it will keep for about a month. If the seal is good, they will store for up to a year at room temperature.