Quick Orange Marmalade
|Oranges||3 Large (about 1 3/4 lb)|
|Lemon juice||3 Tablespoon|
|Water||5 Cup (80 tbs)|
|Granulated sugar||6 Cup (96 tbs)|
Choose sound, juicy oranges, preferably seedless.
They may be any size, but a large size is easier to prepare.
If only a mildly bitter product is desired, scrape the surface of the oranges with a sharp knife to open the cells.
Boil for 3 minutes in 2 quarts of water.
Cool in cold water.
Cut oranges and the 2 lemons into 8 sections each; scoop out the pulp, removing any seeds, cut up and put into kettle.
Then slice the rind paper-thin, and add to kettle.
Add the additional lemon juice and water; bring to boil, simmer 1 hour uncovered.
Add sugar, stir until dissolved, and return to heat; again bring to a boil and simmer for about 50 minutes longer.
Remove pan from heat.
Test for doneness by dropping a teaspoonful of the hot liquid onto a thoroughly chilled plate and place in refrigerator for 5 minutes; if jellied by the end of this time, the marmalade is done; if not, continue cooking for a few minutes longer, and again test for doneness.
When done, pour into hot sterilized jelly glasses and cover immediately with paraffin.
When cool, add another thin layer of paraffin.