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Marmalade - Audrey's "Quick" version Recipe

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This recipe for Marmalade - Audrey's "Quick" version is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lb Seville Oranges
7.2 pt water (6 imperial pints)
one lemon
half a grapefruit
6 lb sugar (yes.. this is not a typo)

Equipment:
Jam pan or 5/6 qt thick bottomed pot.
Sugar thermometer
cheesecloth or muslin bag
Sterile jam jars

Directions:
Directions:
Preparing Overnight Mixture:
Wash the fruit. Remove all the pips from all the fruit and remove the coarse pith from the grapefruit and put into muslin bag/cloth. Further cut up the fruit and mince fruit coarsely in a processor. Put minced fruit, with muslin bag of pips and grapefruit pith into the pan, add the water and soak overnight.

Cooking:
Next day, bring to boil and simmer mixture for about 2 hours until minced peels are soft. Warm sugar in oven and add warmed sugar to mix until dissolved. (the warming of the sugar helps with dissolving) After sugar is FULLY dissolved bring to a boil. Continue cooking until mix reaches 220ºF. It is good to use a sugar thermometer, if do not have one available then use the cold plate test. Place plate in freezer after 10 minutes remove and place a small portion of marmalade on plate.. return to freezer for one minute, if marmalade winkles or does not run back together after separated with finger, marmalade is done. If the boiled marmalade has any scum, skim it off. Let marmalade cool slightly.

Canning:
Heat jars in oven. Stir marmalade and ladle into warmed sterilized jars. Seal while hot.

 

 

 

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