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.