Orange Lemon Marmalade
|Water||1 1⁄2 Quart|
|Sliced orange peel||3 Cup (48 tbs)|
|Chopped orange pulp||3 1⁄2 Cup (56 tbs)|
|Thinly sliced lemon||3 1⁄2 Cup (56 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 45 minutes.
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 15 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 10 minutes in boiling water bath