Name: Sour Orange Marmalade
Ingredients: 2 lb Sour oranges (about 6 med. sized); 2 qt Water; 3 lb Sugar; 1/2 ts Salt

It is an instructive and solemn fact, brought out in the history of more than one revival, that when a whole neighborhood had been well watered with the showers of grace, no drop of blessing has descended there where a spirit of controversy and strife had obtained a footing. The Spirit of God hovered around but fled from the scene of discord as from a doomed region where his dove-like temper could find no resting-place… Ever remember that “His work is sown in peace of them that make peace,” and no dwelling can be more distasteful, no vessel more unsuitable to Him, than a heart which delights itself with matters that provoke contention and strife… Labor with all diligence to keep your own minds in the peace of God, and in your intercourse and connection with others ever to strive for “the things which make for peace.”

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CATEGORY	CUISINE	TAG	YIELD
		Condiments, Jams	6	Servings

INGREDIENTS

2	lb	Sour oranges (about 6 med. sized)
2	qt	Water
3	lb	Sugar
1/2	ts	Salt

INSTRUCTIONS

From: Arizona Cookbook
Remove the peel from two oranges. Slice this peel very thin and cover with
water. Boil until tender, adding additional water as it boils away. (Change
the water often if the flavor becomes too bitter.)
Peel the remaining oranges (the peel may be stored in freezer for later
grating uses). Boil the pulp in 2 qts. water until very soft. Strain
through a bag with pressure. Re-strain without pressure. Mix this juice
with the drained peel, the sugar, and the salt and boil until the jelly
stage is reached. Let stand until slightly cool. Stir and pour into hot
sterilized jars and seal with paraffin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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