Orange Lemon Grapefruit Marmalade
|Navel oranges||2 (Thin-Skinned)|
|Water||2 Cup (32 tbs) (Thin-Skinned)|
|Sugar||2 Tablespoon (Thin-Skinned)|
Wash the fruit and slice paper-thin, discarding white core and seeds.
Cut the slivered fruit into pieces about 1 1/2 inches long.
To save as much juice as possible, set the slicing board on a tray.
Measure sliced fruit and juice.
Add 3 cups water for each cup of the fruit and juice mixture.
Let stand 24 hours; then bring to a boil, and boil hard, uncovered, about 25 minutes.
Let stand overnight, and boil uncovered 15 minutes.
Measure the mixture, and for each cup add 3/4 cup sugar.
Bring to a boil, and stir until jelly point is reached.
Skim, and ladle into hot sterilized jars.
Seal with paraffin.
Makes about 8 jars.
Serving size: Complete recipe
Calories 414 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.15 g0.75%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7.4 mg0.3%
Total Carbohydrates 112 g37.4%
Dietary Fiber 17.1 g68.4%
Sugars 63.7 g
Protein 6 g12.9%
Vitamin A 34.1% Vitamin C 703.9%
Calcium 28.2% Iron 9.2%
*Based on a 2000 Calorie diet