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3 large oranges, about 1-3/4 lbs.
2 lemons
3 tablespoons lemon juice
5 cups water
6 cups granulated sugar
Use sound, juicy oranges. They may be any size, but a large size is easier to prepare. Cut oranges and lemons into 8 sections each; scoop out pulp, discarding all seeds, then cut up and put into kettle. Now slice the rind paper-thin and add to kettle. Stir in additional lemon juice and water; bring to boil, simmer 1 hour, uncovered.
Add sugar, stir until dissolved and return to heat; again bring to boil and simmer about 50 minutes longer. Remove pan from heat. Test for doneness by dropping a teaspoonful of the hot liquid onto a thoroughly chilled plate and place in refrigerator for 5 minutes. If jellied by the end of this time, the marmalade is done; if not, continue cooking for a few minutes longer and again test for doneness.
When done, pour into hot, sterilized jelly glasses or jars and cover immediately with melted paraffin. When cool, add another thin layer of paraffin.
Makes about 4 pints marmalade. |
