| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Jams |
6 |
Servings |
INGREDIENTS
| 3 |
c |
To 4 c of chopped orange rind (took about 7 small oranges) |
| 10 |
c |
Water |
| 8 |
c |
Sugar |
| 6 |
c |
Chopped oranges (measured AFTER food processing) |
| 4 |
tb |
Lemon juice |
INSTRUCTIONS
Bring water to a boil, add orange rind that has been chopped. Boil for
about 10 minutes. Add the remaining chopped oranges, lemon juice, and
sugar. Bring to a boil, and then lower heat to a simmer. Allow to simmer
without lid for about 3 hours. Stirring occasionally. After the 3 hours,
start to check to see if marmalade will set. ( put small amount on plate,
allow to cool a bit, and then push it to see if it will 'wrinkle') Then
increase the heat to bring it back up to full boil. Continue boiling until
can get it to register abour 220 F on candy thermometer. Shut heat off,
ladle into clean, HOT, sterile jars, seal and boiling water bath process
them for about 10-20 minutes (10 minutes for pints, 20 minutes for quarts)
Allow to cool, tighten down rings, and store.
**This turned out GREAT!! 8-} I was a bit worried that it wasn't going to
be very thick, but once it cooled off I was amazed! You can turn the jar
sideways and the stuff doesn't even MOVE!! 8-}
I will DEFINETELY keep my eyes open for oranges on sale from now on... 8-}
Origin: Adaptation from about 4 different recipes Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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