| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jelly |
6 |
Servings |
INGREDIENTS
| 3 |
|
Oranges; unpeeled |
| 1 |
|
Lemon; unpeeled |
| 6 |
pt |
Water |
| 4 |
lb |
Sugar |
INSTRUCTIONS
Slice oranges and lemons; remove seeds. Put through coarse blade of food
chopper. Cover with water and let stand 24 hours. Boil 1 hour. Skim
constantly. Stir in sugar just before removing from heat. Let stand another
24 hours. Return to heat. Boil slowly until thick. Put in small, sterile
jars. Seal with paraffin.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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