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Last updated 6/12/2012 12:58:53 AM. Recipe ID 21721. Report a problem with this recipe.
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      Title: Marmalade
 Categories: Toohot
      Yield: 4 Servings
    1/2 lb Oranges, preferably Seville
      1    Lemon
  2 1/4 c  Water
  2 1/2 c  Sugar
  Wash the oranges and lemon, cut in half and squeeze out the juice.
  Remove the membrane with a spoon, put it with the seeds, and tie them
  in a piece of cheesecloth.  Soak the bundle for 30 minutes in cold
  water. Slice the peel finely.  Put the peel, orange and lemon juice,
  bundle of seeds, and the 2 1/4 cups water in a nonaluminum bowl or
  saucepan and leave overnight. Bring everything to a boil, reduce heat
  to low and simmer gently for about 1 hour, until the peel is very
  soft and liquid is reduced by half. Squeeze all the liquid from the
  cheesecloth bundle and discard it. Add the sugar and stir until
  dissolved. Increase the heat, bring to a boil, and cook until the
  jell point, about 5 to 10 minutes. To test the jell point, a sugar
  thermometer should register 220 degrees F, or put a little marmalade
  on a cold saucer and place in freezer for a minute. The marmalade
  should feel set and wrinkle when you push it.  Pour into sterilized
  jars. Cover, seal and store in a cool, dark place.
  Yield: about 1 1/2 pounds

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Recipe ID 21721 (Apr 03, 2005)

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