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LOCATION: Recipes >> Preserving >> Orange Marmalade 02

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Orange Marmalade

2 lbs Seville oranges (about 5)
6 c water
1 lemon
7 1/2 c sugar

Put 4 small saucers in freezer. In a very large pot, combine oranges,
lemon and water. Cover and bring to a simmer. Let simmer 2 hours.
DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes.
Cut in half and scoop pulp, seeds and pith back into pan. Put shells
to one side. Bring pan to a boil and boil hard 5 minutes. Strain
through damp cheese cloth in a seive. Gather ends and squeeze out
remaining juice. You should have 6 cups. Make up any difference
with water. Return liquid to pan. Remove all white pith from skins.
Cut skins in fine strips (or as desired) and add to pan with sugar.
Place over low heat and stir to dissolve sugar. Bring to boil.
Boil hard, stirring occasionally to prevent scorching. Boil hard
til jell point is reached, between 60 and 90 minutes depending on
natural fruit pectin available. Jell point test. Chill some saucers
in freezer while preparing marmalade, 2 or 3. Test: drop a small
amount of hot marmalade on chilled plate and chill for 2 minutes.
Run finger through marmelade on plate. If surface wrinkles, it
has reached jelling point. If still syrupy, continue boiling.
Repeat test at 5 minute intervals til jell point is reached. Remove
pan from stove and stir for 5 minutes, skimming off any foam. Ladle
into sterilized jars, leaving 1/2 inch head space. Seal as you
like.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Not bad, for my first try, January 21, 2007 - 12:10 PM
Reviewer: Claire Beaubien from Tucson, AZ
This recipe was easy to prepare for a first timer and tasted pretty good which was surprising considering how sour these oranges are. However, the peel was very tough - as shoe leather - after it cooled down. It kinda spoiled the whole product.

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