HOMEMADE ORANGE MARMALADE AND HAND-ROLLED WHOLE-GRAIN CRACKERS

Homemade Orange Marmalade and Hand-Rolled Whole-Grain Crackers image

Provided by Nancy Fuller

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

4 medium navel oranges, washed, very thinly sliced into rounds and roughly chopped
2 1/2 pounds sugar
1 lemon, zested and juiced
1 lemon, zested and juiced
Hand-Rolled Whole-Grain Crackers, recipe follows
1/4 cup slivered almonds
1 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon sesame seeds

Steps:

Place the oranges in a saucepan with the sugar, 5 cups water, the lemon zest and lemon juice.
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.
Ladle the marmalade into 4 hot half-pint canning jars, leaving 1/4-inch headspace. Wipe around the edges of the jar and place the lid in the center. Screw on the bands until tight, then place the jars in a canner filled with boiling water. The jar tops should be covered by 1 to 2 inches of water. Process for 10 minutes, then remove and set aside to cool.
Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers.
Hand-Rolled Whole-Grain Crackers:
Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.
In the bowl of a food processor, pulse the almonds until finely ground. Then add the flour, salt, nutmeg and cloves and pulse again. While running the processor, add 1/3 cup water and the oil until combined and crumbly. Remove the cracker dough and form into a ball and place on a sheet of plastic wrap.
Roll the dough between two pieces of plastic wrap to 1/8-inch thick. Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart. Brush some oil on top of the crackers and sprinkle the sesame seeds over the top. Pierce the cracker dough with a fork so they don't puff up. Bake until crisp and golden, 15 to 20 minutes. Transfer to a wire rack to cool. Yield: about 24 crackers