Guest guest Posted March 9, 2002 Report Share Posted March 9, 2002 Orange Marmalade4 medium oranges1 medium lemon1 1/2 cups water1/8-teaspoon baking soda5 cups sugar1/2 of a 6-oz package (1 foil pouch) liquid fruit pectinScore orange and lemon peels into 4 lengthwise sections. Remove peels; scrape off white portions. Cut peels into very thin strips. Combine peels, water, and baking soda. Bring to boiling. Cover; simmer for 20 minutes. Do not drain. Remove membranes from fruits. Section fruits, reserving juices. Discard seeds. Add fruits and juices to peel mixture. Return to boiling. Cover and simmer for 10 minutes. Measure 3 cups. In an 8- or 10-quart kettle, combine the 3 cups fruit mixtureand sugar. Bring to a full rolling boil. Boil, uncovered, 1 minute.Remove from heat; stir in pectin. Skim off foam. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Adjust lids. Process in a boiling-water canner for 15 minutes. Makes about 6 half-pints (96 one-tablespoon servings). __ IncrediMail - Email has finally evolved - Click Here Quote Link to comment Share on other sites More sharing options...
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