animated_open24hours.gif (8532 bytes)


OF THE 1940'S & 50'S






Orange Marmalade oranges.jpg (8333 bytes)

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

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.


Know someone who would appreciate this recipe?

Return to Recipe Index



Master Recipes

Reader's Recipes

Cooking Terms

Blue Plate Special

Cooking Trivia


Spice Archives

Fads of the '40s & '50's

Early Television

Famous People

Music You Remember

About Brad

Brad's Tips  

Brad's Thoughts

Culinary Links


Webrings Copyright 2000-2014
All Rights Reserved