Chunky Orange and Pomegranate Marmalade

1. 1

   Wash oranges; cut in half lengthwise.

2. 2

   Cut halves into very thin slices; discard ends.

3. 3

   Transfer oranges to large bowl.

4. 4

   Cover with 1 quart water and chill overnight.

5. 5

   Combine oranges with their soaking liquid, sugar, and pomegranate juice in nonreactive 4-quart pot.

6. 6

   Bring to boil over high heat, stirring until sugar dissolves.

7. 7

   Reduce heat to medium; cook until mixture thickens, stirring occasionally, about 1 hour 40 minutes.

8. 8

   Remove from heat; stir in pomegranate seeds.

9. 9

   Pour marmalade into 3 half-pint jars.

10. 10

    Cover and cool to room temperature.

11. 11

    (Marmalade can be made 2 weeks ahead.

12. 12

    Store in refrigerator.)

* Per serving · 4 servings · Values may vary.

No additional tips available.