Tasty Tuesday

            Feels like a Monday in August here! But good news is, I think and hope my Internet issues have been resolved, my provider came out earlier and changed towers and so far, so good, and speedy too! On the menu today, orange marmalade, since I bought a bag full last week and they need tending too! And if you remember, I shared my recipe for homemade English Muffin bread, a perfect companion for marmalade!
This recipe was found over at Food.com and I love it because it makes one, nice pretty jar without a ton of sugar! And you can always double the recipe.  Enjoy!!

Orange Marmalade

• 1 medium navel orange
• 2 tablespoons water
• 1/2 cup sugar

Directions:

1. 1
   Select Navel oranges that have the thinnest peel.
2. 2
   If the orange is large double the amount of water and sugar.
3. 3
   Wash the orange thoroughly.
4. 4
   Cut off both ends of the orange.
5. 5
   Cut the orange in half, cut each half in about eight sections.
6. 6
   Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
7. 7
   In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
8. 8
   Boil for 15 minutes, stirring frequently.
9. 9
   Let cool, then place in a glass jar with a tight fitting lid.
10. 10
    Refrigerate to store.
11. 11
    When it is cold it is ready to eat.
12. 12
    I use 1/2 sugar and 1/2 Splenda and it works well.