It's not pure orange, but the best marmalade I've ever made was a recipe
Mirj posted back in 1995:
Day 1:
1. Cut up oranges, grapefruit and lemon in small pieces.
2. Leave in pot of water for 24 hours.
Day 2:
1. Put pot on stove and boil for half an hour.
2. Set aside for 24 hours.
Day 3:
1. Put pot back on stove and boil for half an hour.
2. Add sugar and leave for 24 hours.
Day 4:
1. Simmer on low flame until marmalade is thick (3-4 hours).
2. Pour into jars. Seal lids.
This stuff is great to roast chicken with.
Posted to FOODWINE Digest by Chris Carlisle <carlisle@WUCHEM.WUSTL.EDU> on
Jan 13, 1998
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