Preserving: CITRUS MARMALADE by Recipe Cottage

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	CITRUS MARMALADE

		DAY 1. ----- Oranges (Sweet) 2 lbs + \| Half. Seed. Slice in FP with light Lemons 1 1/2 lbs \| pressure 1mm blade. Slice leftovers \| by hand. Save pits. -------- 3 1/2 lbs + Water 48 ozs \| Pour over pulp and peel. Water \| Enough to cover pits in a small \| saucer. Cover with saran. Hold for 24 hours in a cool place. DAY 2 ----- Water 24 Ozs \| Combine and add to pulp. Mix well. Orange Juice 24 Ozs \| (Pits) 10 \| Crack. Place in bag and tie with \| string leaving long end. Bring to a boil and simmer very quietly for 1 1/2 Hrs or until the peel is tender enough to cut with a wooden spoon. Remove pits. Measure liquid by removing to another pot and measuring back. There should be 16 cups or close to it. Sugar 2 1/2K approx \| Add 1 1/4 cups for every cup of liquid. (20 cups) \| Mix well. Bring to a boil. (Pits) (Remaining) \| Place in a small strainer and rub \| around to free pectin while dipping \| into boiling liquid. Add soaking \| water as well. Hard boil for 20 minutes and test. It should require about 30 to 35 minutes to reach jelly stage. Makes about 16 cups of marmalade. Frozen orange juice is fine instead of fresh squeezed. The FP is the Food Processor of course which shortens my work considerably. Hand cut thinly by all means if you do not have access to one. -------------------------------------------------- I opened a jar of the above this week after aging for 3 years and it was excellent. I make Oxford style marmalade and age it five years starting to eat it after three and it is my standard. The above recipe I based on this, short circuiting things a bit. Since Sevilles are only in season for a few weeks after mid January, this recipe enables me to make marmalade at other times of the year for gifting and so on.