Orange Marmalade Recipe
Ingredients
| Orange peel | 2 Cup (16 tbs), thinly sliced | |
| Orange pulp | 1 Quart, chopped | |
| Lemon | 1 Cup (16 tbs), thinly sliced | |
| Water | 1 1/2 Quart | |
| Sugar | ||
Directions
Add water to fruit and simmer 5 minutes.
Cover and let stand 12 to 18 hours in a cool place.
Cook rapidly until peel is tender, about 1 hour.
Measure fruit and liquid.
Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to jellying point, about 25 minutes.
As mixture thickens, 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.
Cover and let stand 12 to 18 hours in a cool place.
Cook rapidly until peel is tender, about 1 hour.
Measure fruit and liquid.
Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to jellying point, about 25 minutes.
As mixture thickens, 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.
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