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.
Serving size: Complete recipe
Calories 4954 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.5%
Saturated Fat 0.2 g0.98%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.9 mg0.2%
Total Carbohydrates 1285 g428.4%
Dietary Fiber 20 g80.1%
Sugars 1254.8 g
Protein 6 g11.5%
Vitamin A 27.9% Vitamin C 633.3%
Calcium 34.4% Iron 8.3%
*Based on a 2000 Calorie diet