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1
Special equipment: 4 hot half-pint canning jars, canning equipment, a rolling crinkle cutter
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2
Place the oranges in a saucepan with the sugar, 5 cups water, the lemon zest and lemon juice.
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3
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally until the marmalade gels and thickens and a candy thermometer inserted in the marmalade reads 222 degrees F, about 2 hours 30 minutes.
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4
Ladle the marmalade into 4 hot half-pint canning jars, leaving 1/4-inch headspace.
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5
Wipe around the edges of the jar and place the lid in the center.
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6
Screw on the bands until tight, then place the jars in a canner filled with boiling water.
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7
The jar tops should be covered by 1 to 2 inches of water.
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8
Process for 10 minutes, then remove and set aside to cool.
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9
Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers.
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10
Preheat the oven to 350 degrees F and place a rack in the center of the oven.
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11
Line a large baking sheet with parchment paper or a silicone baking mat.
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12
In the bowl of a food processor, pulse the almonds until finely ground.
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13
Then add the flour, salt, nutmeg and cloves and pulse again.
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14
While running the processor, add 1/3 cup water and the oil until combined and crumbly.
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15
Remove the cracker dough and form into a ball and place on a sheet of plastic wrap.
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16
Roll the dough between two pieces of plastic wrap to 1/8-inch thick.
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17
Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart.
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18
Brush some oil on top of the crackers and sprinkle the sesame seeds over the top.
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19
Pierce the cracker dough with a fork so they don't puff up.
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20
Bake until crisp and golden, 15 to 20 minutes.
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21
Transfer to a wire rack to cool.
