|Water||1 Cup (16 tbs)|
|Sugar||7 Cup (112 tbs)|
Wash and dry fruit.
Remove peel and slice very thin.
Cover peel with water, cook 5 minutes and drain.
Remove seeds and core from pulp and slice thin.
Add drained peel.
Measure and add 3 times as much water.
Let stand overnight.
Cook 40 minutes, weigh and add an equal weight of sugar.
Cook rapidly until sirup gives jelly test.
Pour into clean hot glasses and seal with paraffin.
Makes 12 (6-ounce) glasses.
For a pretty effect, remove most of white from peel and cut remaining orange part into fish-shaped pieces.
Use glasses shaped like small goldfish bowls.
Serving size: Complete recipe
Calories 6025 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.5 mg0.1%
Total Carbohydrates 1559 g519.6%
Dietary Fiber 36 g143.9%
Sugars 1515 g
Protein 10 g20.6%
Vitamin A 57.9% Vitamin C 1102.8%
Calcium 63.2% Iron 11.6%
*Based on a 2000 Calorie diet