Orange-Lemon Marmalade
Source of Recipe
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3 1/2 cups chopped orange pulp
3 1/2 cups thinly sliced lemon
3 cups thinly sliced orange peel
1 1/2 quarts water
5 1/2 cups sugar
Combine fruit pulp, sliced lemon, orange peel and water; simmer 5 minutes. Cover; let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.
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