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Orange Marmalade

Source of Recipe


From "Ball Blue Book of Preserving"






List of Ingredients



• 2 cups thinly sliced orange peel (about 10 medium)
  
• 1 quart chopped orange pulp (about 10 medium)
  
• 1 cup thinly sliced and seeded lemon (about 2 medium)
  
• 1-1/2 quarts water
  
• Sugar
  






Instructions



1. Combine all ingredients, except sugar, in a large saucepot; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place.
   
   
2. Cook rapidly until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary.
   
   
3. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
   
   Makes about 7 half-pints.