I just made orange marmalade yesterday - I halved this recipe and cooked it WAY longer (and threw in a tsp of plain gelatin vs doing the membrane/seeds as pectin thing). Kids love it...and I'm using half of it as the "jelly" for my cocktail meatballs today...
https://www.thespruceeats.com/orange-marmalade-recipe-2215976 - PS - I used 3 navel oranges, 2 blood oranges, 2 cups water and 3 cups sugar...and I think I just boiled it and then cooked on a simmer for almost an hour (adding the gelatin about 1/2 way through when I didn't think it would come together...but checking it this morning, it was perfect in consistency and tasted so good on my toast
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If this is too much, I also made a olive oil citrus cake that came out amazing in a regular 9 inch square pan (just use parchment and spray it and cook til done - check every 5 minutes with a toothpick at the 35 minute point) - it's naturally dairy free, so I loved it - and you can use any citrus (I comboed oranges and lemons) -
https://www.splendidtable.org/recip...Bj0OY5owXx62bNkzroP6IOuEsi7Lb5pW9f1E57D1gzLnM I did not even need powdered sugar at the end...PS - It's a great cake for tea...(not too sweet, but light and citrusy, and perfect for an afternoon tea or light breakfast/dessert)...
Edit to Add: - And fresh oranges make a great orange julius smoothie - juice them, add a banana, add something vanilla (extract, vanilla ice cream, vanilla yogurt), add some milk, and some ice (and sweetner if you went with extract - not if you went with ice cream
...it's a great use up
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