| 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
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