"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Orange Marmalade Recipe

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This recipe for Orange Marmalade, by , is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Petty

Category:
Category:

Ingredients:  
Ingredients:  
4-5 medium oranges
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar
10 pint canning jars

Directions:
Directions:
Wash fruit thoroughly. Cut oranges into 1/8" slices, using a mandoline, remove seeds as you go. Stack slices and cut into quarters. Place in and 8 quart stainless steel pot. Add lemon zest and juice and water to pot. Bring to a boil. Reduce to high simmer and cook, stirring frequently asked, for 40 minutes or until fruit is very soft.

Return to a full boil. Add the sugar and stir continually until it reaches 223tē on a candy thermometer, and color darkens, about 15-20 minutes. Ladle into hot sterile jars.

Place sealed jars into a boiling water bath. Return water to a boil and process for 10 minutes. Remove from water and let cool to room temperature. Make sure all jars are sealed. Once opened, store in refrigerator.

 

 

 

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