Orange Marmalade
Source of Recipe
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2 cups thinly sliced orange peel (about 10 med)
1 quart chopped orange pulp ( about 10 med)
1 cup thinly sliced lemon (about 2 med)
1 1/2 quarts water
6 cups sugar
Combine all ingredients, except sugar; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar is dissolved. 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 7 half-pints.
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