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Orange Marmalade
It just doesn't get any fresher than this!
Easy to make and you can adjust your level of sweetness or tartness. Well worth
making your own. Enjoy!
Your Host, Brad
6 large oranges
2 lemons
1 1/2 quarts water
sugar
Peel the oranges and cut the peel into very thin
slices. Cut up the orange pulp. slice the lemons very thin. Combine the
fruit in a large pot and add the water. Bring to a boil and simmer for about 10
minutes, then let stand overnight in a cool place.
Bring to a boil again and cook rapidly until the peel
is tender. Measure the fruit and liquid. For each cup of undrained fruit add
3/4 cup sugar, more or less to your taste, to the fruit. Heat until the sugar is
dissolved stirring constantly, then cook rapidly until the jellying point* is reached
which is about 30 minutes. Pour into hot, sterilized jars and seal.
*I find using the spoon method of testing jelly the
easiest, though some like to use a thermometer. To test by thermometer, the jelly
will be 8° higher than the boiling point of your water. You need to find the
boiling point of your water first, then test the jelly (believe it or not, water does not
boil at the same temperature depending on your altitude. For the spoon test, take a
cool metal spoon, scoop up a bit of the boiling jelly mixture. Tip the spoon and let
the jelly run off the side. If the jelly separates in a "sheet", or
continuously, the jelly point has been reached. If the jelly comes off in
"droplets" it has not yet reached the jellying point.
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would appreciate this recipe?
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