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ORANGE MARMELADE Recipe

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This recipe for ORANGE MARMELADE is from The Lackner Family Cookbook Project, 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:  
6 large oranges
2 lemons
Sugar
Directions:
Directions:
Peel the oranges and cut the peel into very thin slices. Cut up the orange pulp. Slice the lemon very thin. Combine the fruit in a large pot ⅓and add 1½ quarts water. Bring to a boil and simmer for about 10 minutes; then let stand overnight in a cool place. Bring to a boil again and cook rapidly until the peel is tender. Measure the fruit and liquid. For each cup of undrained fruit measure 3/4 cup sugar and add it to the fruit. Heat stirring, until the sugar is dissolved, then cook rapidly until the jellying point* is reached, about 30 minutes. Pour into hot, sterilized jars and seal.

GINGER MARMELADE: Add 2½ cups chopped preserved ginger to each quart of fruit before boiling to the jellying point.

*Jellying Point: 3 ways to test:

1. Thermometer - jelly or candy thermometer should register 8 degrees higher than the boiling point of water. (Take temperature of water with thermometer).

2. Sheet test. Using a cool metal spoon, scoop up bit of the boiling jelly. Tip the spoon and let the jelly run off the side. When the jelly separates from the spoon in a sheet rather then in separate drops, it is done.

3. Freezer test. Remove jelly from heat while making this test. Put a few drops on a plate and cool it quickly in the freezer to see if it will jell when cool.

 

 

 

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