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Orange Marmalade
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2 cups thinly sliced orange rind
1 quart chopped orange pulp
1 cup thinly sliced lemon
1-1/2 quarts water
5 cups sugar
Add water to fruit and simmer 5 minutes. Cover and let stand 12-18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Alternate sugar with each cup of fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly, about 25 minutes. When the mixture begins to thicken, stir occasionally to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 7 half pints.
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