Raspberry Marmalade Recipe
Ingredients
| Oranges | 2 Medium | |
| Lemons | 2 Medium | |
| Water | 1 Cup (16 tbs) | |
| Soda | 1/8 Teaspoon | |
| 1 qt. ripe raspberries, crushed | ||
| Sugar | 7 Cup (16 tbs) | |
| 1 bottle fruit pectin | ||
Directions
Cut peeling from oranges and lemons in thin strips; leave as much membrane on fruits as possible.
Grind peelings; add 1 cup water and soda.
Bring to a boil; reduce heat.
Simmer, covered, for 10 minutes.
Re- move membrane and seeds from oranges and lemons; add pulp to peeling.
Simmer, covered, for 20 min- utes; stir in raspberries.
Measure 4 cups fruit mixture into large saucepan; add sugar.
Mix well.
Bring to a rolling boil, stirring constantly; boil for 1 minute.
Remove from heat; stir in pectin.
Cool for 5 min- utes; stir and skim.
Pour into 11 sterilized glasses; seal with melted paraffin.
Grind peelings; add 1 cup water and soda.
Bring to a boil; reduce heat.
Simmer, covered, for 10 minutes.
Re- move membrane and seeds from oranges and lemons; add pulp to peeling.
Simmer, covered, for 20 min- utes; stir in raspberries.
Measure 4 cups fruit mixture into large saucepan; add sugar.
Mix well.
Bring to a rolling boil, stirring constantly; boil for 1 minute.
Remove from heat; stir in pectin.
Cool for 5 min- utes; stir and skim.
Pour into 11 sterilized glasses; seal with melted paraffin.
Chef
