Orange Marmalade
Yield
6 servingsPrep
20 minCook
80 minReady
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
oranges
unpeeled, halved, sliced thin |
*
|
| 4 | each |
lemons
unpeeled, sliced thin |
|
| 1 | x |
sugar
granulated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
oranges
unpeeled, halved, sliced thin |
*
|
| 4 | each |
lemons
unpeeled, sliced thin |
|
| 1 | x |
sugar
granulated |
*
|
Directions
Measure oranges and lemons together.
Add 5 times as much cold water.
During next 24 hours, boil hard for an hour.
This will reduce the quantity one-half.
Measure into 4-cup units.
Cooking in this quantity will produce better flavor.
If oranges are overly sweet, add 1 tablespoon lemon juice for every cup of fruit.
Bring to boiling point.
Boil 8 minutes.
Add ¾ cup sugar for each cup of fruit.
Boil first unit rapidly until it jells -- not more than 10 minutes.
If a longer time seems to be necessary, boil the next unit for a longer time before the sugar is added.
Pour into sterilized glasses and cover with paraffin when cold.
