- 5
Ingredients
- 4 oranges
- 4 lemons
- sugar
- water
- 1/4 tsp canning salt
Preparation
Step 1
Use smooth, thick skinned, well colored fruit that is free of blemishes. Peel oranges and lemons and remove white membrane beneath peeling. Set fruit pulp aside. Slice peeling into very thin strips. Parboil strips of peeling three times by adding 1 quart of cold water to strips in a large, thick bottom saucepan, bringing to a boil, boiling five minutes. Then, drain and discard water after each cooking. Cut pulp of fruit into thin slices and remove membranes. Combine pul and drained, parboiled peel. Measure fuit (pulp, juice, and parboiled peel) into large saucepan. Add 3 cups water for each cup of fruit mixture. Boil mixture rapidly for 40 minutes. Measure fruit mixture again adn add 1 cup sugar for each cup of fruit. Add salt. boil mixture on high heat for fifteen minutes. If a thicker marmalade is desired, boil longer but stir and watch carefully to avoid scorching. Remove from heat and let stand until slightly cool. Then, stir to distribute fruit equally. Fill hot jars immediately with marmalde, leaving 1/4 inch head space. Wipe jar rims and apply lids.
Process in boiling water bath
Half pints, 5 minutes
Pints, 15 minutes