Two and a half quarts of orange marmalde. Suggestions?
I was trying to preserve some fresh oranges that were sitting on the counter. I thought I'd play with the pressure cooker and make some marmalade.
Three pounds of oranges made 2 1/2 quarts of runny marmalade. As it's consistancy is runny, it would be heck to spread on toast. I sampled with a spoon, having no other bread products other than corn tortillas in the house.
Any recipe suggestions?