Recipe Archives->Preserving->Orange Marmalade 07

 
Sour Orange Marmalade
Yield: 6 servings
  
2 lbs sour oranges (about 6 med-sized)
3 lbs sugar
1/2 tsp salt
2 qts water
 
Remove the peel from two oranges. Slice this peel very thin and
cover with water. Boil until tender, adding additional water as it
boils away. (Change the water often if the flavor becomes too
bitter.)

Peel the remaining oranges (the peel may be stored in freezer for
later grating uses). Boil the pulp in 2 quarts. water until very
soft. Strain through a bag with pressure. Re-strain without pressure.
Mix this juice with the drained peel, the sugar, and the salt and
boil until the jelly stage is reached. Let stand until slightly
cool. Stir and pour into hot sterilized jars and seal with paraffin.

Printable version: orange-marmalade07.txt.