At Biscuit Head in West Asheville, Chef Jason Roy’s staff squeezes fresh orange juice all day long. As a result, they have massive buckets full of leftover orange peels. It’s a great situation for his restaurant, Roy explains, since rinds make some of the best marmalade. “I love the fact that you can use the whole orange peel, pith and all,” he says. “You get such a good gel from the pith.”
5 orange rinds
8 cups sugar
2 cups orange juice
Pulverize rinds in a food processor. Combine all ingredients in a large sauce pan. (Note: The mixture will double or triple in size.) Simmer marmalade over medium heat until it begins to darken. Test the readiness of the marmalade by placing a teaspoon of the mixture on a chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready. Place marmalade in a jar using a proper canning technique.