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Florida Orange Marmalade




Source of Recipe


The Sneaky Kitchen


Recipe Introduction


It works best with seedless or nearly seedless oranges.



List of Ingredients




12 thin-skinned oranges
3 lemons
Water
Sugar



Recipe



Wash fruit; slice as thin as possible. Pick out any seeds and discard. Measure fruit. To each quart of sliced fruit, add 1-1/2 quarts of water. Cover and let stand overnight.

The next morning, cook very slowly until tender, perhaps 2 to 2-1/2 hours.

Measure the cooked fruit mixture. Add two-thirds as much sugar. (In other words, for each cup of fruit mixture, add 2/3 cup of sugar.) Cook mixture rapidly, stirring often, until it sheets from a spoon in large drops or globs. This will take about 30 to 60 minutes, depending on the water content.

Pour into jars and seal. Makes approximately 5 pints.

Note: to preserve freshness and wholesomeness, do one of the following:

Use sterile jars and lids according to standard canning practices. See Ball and Kerr Canning Products for instructions.


Leave at least an inch of top room. While marmalade is still very hot, clean inside of jar above the marmalade thoroughly and dry it. Melt paraffin in a double boiler. Pour a 1/2" layer of paraffin on the top of the marmalade to seal. Cover with a lid or waxed paper and a rubber band.


Cover and store in the refrigerator until ready to use.