INGREDIENTS

INSTRUCTIONS

Here's a first rate recipe that I have used a dozen times or more. It
appeared in Homemaker's Magazine Cookbook, publ. McClelland and Stewart
1986, $29.95 (in 1986)
Preparation time: 20 minutes Cooking time: 1 1/2 hours Cooling time 20
minutes Degree of difficulty Dead simple Calories per tbs 56
Scrub oranges, place in a large saucepan and cover with 4 cups of water.
Cover and simmer for about 1 hour, until oranges are quite soft. Lift out
oranges and reserve cooking water. Cut each orange in half and scoop out
the pulp and pips into another saucepan. Add remaining water to pulp and
pips, bring to a boil and simmer 10 minutes.
Finely chop the soft orange peel amd return to the pan containing the
cooking water. Add the sugar, finely grated peel and strained juice of the
lemons and strained water from the pulp and pips. Stir over low heat until
all the sugar has dissolved, then bring to a boil and cook rapidly until
liquid sets, about 20 minutes.
Remove the pan from the heat, spoon away the scum that has risen to the
surface and allow marmalade to cool for 20 minutes, which ensures even
distribution of the peel. If desired stir in orange liqueur or whiskey.
Ladle marmalade into warm, dry, sterilized jars, cover and seal
immediately. Makes 4 to 6 8-oz. jars.
Now, my variations: I don't bother to peel and strain the lemons, I just
toss them in with the oranges at the first boil, and treat them like
oranges all the way through the process. If I want a lighter marmalade,
I'll boil it rapidly for the 20 mins. as stated, but if I want it darker,
I'll boil it a lot longer. You be the judge. I use the mason type jars with
the vacuum sealer and ring, and boil the filled jars in the canner for the
approved time. When I put them out to cool, for about an hour they make me
jump as the sealer top pops down and seals. I have used sterilized jam jars
or pickle jars, etc., but I always sealed with a double layer of wax. It
works fine, if just a bit messy.
The Sevilles are in now, but because I had some left over from last year
and had to come up with inexpensive and different Christmas gifts, I took
the three large jars I had and used ordinary oranges, to extend the amount.
So I have enough now to last me for a while.
Posted to FOODWINE Digest  by "Sandra J. Beatie" <sbeatie@ENCODE.COM> on
Jan 16, 1998

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