Orange & Lemon Marmalade

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Title: ORANGE & LEMON MARMALADE
Categories: Preserves
Yield: 8 servings

4 Orange
8 c Sugar; (3 1/2 lb)
2 Lemon
1 1/2 fl Pectin, liquid

Peel off orange and lemon skins in quarters close to pulp and set
aside. Break up pulps and remove seeds; add 1 cup water and simmer in
covered saucepan 45 minutes. Meanwhile boil orange and lemon rinds
with 8 cups water in covered saucepan 20 minutes. Drain off and
discard water.

With a sharp-edged spoon scrape out and discard all white
part of orange and lemon skins right down to yellow rind. Then with a
very sharp knife shred yellow rinds just as thin as possible in shreds
about 1 inch long. Simmer shredded rinds again with 5 cups water in
covered pan 15 minutes. Drain off and discard water. Mix cooked pulp
with rinds. Measure 4 level cups of this mixture into large saucepan,
adding, if necessary, enough water to the fourth cup to make it level
full. Add sugar and mix well. Stir mixture hard and constantly and
bring to a vigorous boil over the hottest fire. Boil hard 3 minutes
with continual stirring. Remove from fire and add pectin, stirring it
in well. Then let stand 5 minutes only, by the clock, with occasional
stirring to cool slightly and pour quickly.

Source: [Certo, Pectin Sales Co. Inc. - Oct. 21, 1921]
per Steve Herrick
Fidonet COOKING echo

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