Jim's orange marmalade
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Jim's orange marmalade
  Orange    Marmalade    Conserves  
Last updated 6/12/2012 1:02:39 AM. Recipe ID 26277. Report a problem with this recipe.
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      Title: Jim's orange marmalade
 Categories: Conserves, Jams, Fruits
      Yield: 6 Servings
      2 lb Seville oranges (about 5)
      1    Lemon
      6 c  Water
  7 1/2 c  Sugar
  Directions: Put 4 small saucers in freezer. In a very large pot,
  combine oranges, lemon and water. Cover and bring to a simmer. Let
  simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let
  cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into
  pan. Put shells to one side.  Bring pan to a boil and boil hard 5
  minutes. Strain through damp cheese cloth in a seive. Gather ends and
  squeeze out remaining juice. You should have 6 cups. Make up any
  difference with water. Return liquid to pan.  Remove all white pith
  from skins. Cut skins in fine strips (or as desired) and add to pan
  with sugar. Place over low heat and stir to dissolve sugar.  Bring to
  boil. Boil hard, stirring occasionally to prevent scorching.  Boil
  hard til jell point is reached, between 60 and 90 minutes depending
  on natural fruit pectin available. Jell point test. Chill some
  saucers in freezer while preparing marmalade, 2 or 3. Test: drop a
  small amount of hot marmalade on chilled plate and chill for 2
  minutes. Run finger through marmelade on plate.  If surface wrinkles,
  it has reached jelling point.  If still syrupy, continue boiling.
  Repeat test at 5 minute intervals til jell point is reached.  Remove
  pan from stove and stir for 5 minutes, skimming off any foam.  Ladle
  into sterilized jars, leaving 1/2 inch head space.  Seal as you like.

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Recipe ID 26277 (Apr 03, 2005)

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