| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Jams | 6 | Servings | ||
INGREDIENTS
| 3 | Thin-skinned oranges | |
| 2 | Lemons (or limes) | |
| 1 1/2 | c | Water |
| 1/8 | ts | Baking soda |
| 6 | c | Sugar |
| 1/2 | Of 6-oz bottle liquid pectin |
INSTRUCTIONS
From: Arizona Cookbook Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. cover and simmer 20 minutes, stirring occasionally. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”