Step 1

Quarter and peel oranges. Julienne peels.

Step 2

Place half of the quartered, peeled oranges in a medium-sized saucepan with the half of the sliced peels.

Step 3

Mince remaining peel slices and place them in a bowl with the rest of the orange quarters.

Step 4

Add ½ cup water to the saucepan with the oranges; bring to a gentle boil over medium-high heat. Reduce heat and cook the orange mixture for 2 hours over low heat.

Step 5

Meanwhile, chop the fruit in the bowl into thick chunks; add minced peel. Mix in whey, ginger and honey. Stir and set aside.

Step 6

Once fruit has finished cooking and peels are soft, add salt and pectin; stir well.

Step 7

Cool cooked mixture to 100°F. It is very important to cool the mixture completely so that the live microbes in the raw mixture are not killed when added.

Step 8

Once the cooked mixture has cooled sufficiently, add it to the raw mixture and stir well.

Step 9

Spoon marmalade into clean jars. Use a plastic butter knife to rid the jar of air bubbles. Wipe the rims with a clean, warm, damp towel.

Step 10

Add more water if needed, to bring the level of the marmalade up to 1 inch below the rim of the jar. Screw lid on tightly and cool to room temperature.

Step 11

Ferment 3-4 days, burping the jars daily. Once fermented to desired taste level, screw lids on tightly and move to cold storage.