3 navel oranges, stem ends trimmed off and discarded
Juice of 1 lemon
2 cups water
1 cup xylitol or good raw honey

3 navel oranges, stem ends trimmed off and discarded 2 cup s water 1 cup xylitol or good raw honey

1. cut oranges in half, scoop the insides, the flesh, juice, and seeds, into a food processor and reserve the skins

2. puree insides until smooth and pour into a heavy bottomed saucepan

3. slice the skins into matchsticks and add them to the saucepan along with the lemon juice and water

4. turn the heat on high and bring to a boil. Lower the heat and simmer for 1 1/2 hours, uncovered, or until the rinds are very very soft

5. add the xylitol or honey and turn the heat back to high

6. boil the marmalade, stirring often, for 10 minutes or until the marmalade begins to peel away from the sides of the pan

7. turn the heat off and let cool before transferring to a jr

8. store in the fridge for up to a month