Super Easy Orange Marmalade (15 servings) 1 pint jar 1 medium navel orange 2 Tablespoons water 1/2 cup sugar Wash the orange and cut the end off where the stem was. Cut the orange into several wedges (with the skin) and remove any seeds. Place the sections in your food processor and pulse until the peel is thoroughly grated - almost to the consistency of a smoothie. In a medium sauce pan, bring the pulsed orange and water to a boil. Stir in the sugar and let the mixture return to a boil. Reduce the heat slightly so it is just barely boiling. Cook for 15 minutes - stirring often. Remove mixture from heat and let it rest until it's at room temperature. Pour ingredients into a pint jar. Refrigerate for at least 4 hours before serving. This was so easy that I couldn't believe it worked. Very, very good on buttered toast. Mr Breakfast would like to thank DixieChick for this recipe. Recipe number 2220. Submitted 12/3/2007.