|Sliced orange peel||2 Cup (32 tbs)|
|Chopped orange pulp||1 Quart|
|Thinly sliced lemon||1 Cup (16 tbs)|
|Water||1 1⁄2 Quart|
|Sugar||1⁄4 Cup (4 tbs)|
Add water to fruit and 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 of fruit mixture.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to jellying point, about 25 minutes.
As mixture thickens, stir occasionally to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Process 10 minutes in boiling water bath.
Serving size: Complete recipe
Calories 897 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.14 g0.71%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13.3 mg0.6%
Total Carbohydrates 235 g78.3%
Dietary Fiber 32.8 g131.1%
Sugars 141.7 g
Protein 14 g28.5%
Vitamin A 18.5% Vitamin C 1268.4%
Calcium 55.7% Iron 18.4%
*Based on a 2000 Calorie diet