Quick Orange Marmalade

1. 1

   Bring oranges and lemons to a boil in 2 quarts water; boil for 3 minutes.

2. 2

   Cool in cold water.

3. 3

   Cut oranges and lemons in 8 sections each.

4. 4

   Scoop out pulp, discarding any seeds.

5. 5

   Cut up and place in large kettle.

6. 6

   Slice rind paper thin and add to kettle. Add the additional lemon juice and water.

7. 7

   Heat to boiling and simmer for 1 hour, uncovered.

8. 8

   Add sugar; stir until dissolved. Return to heat and heat to boiling and simmer for 50 minutes. Remove from heat, test for doneness by dipping a teaspoon of the hot liquid onto a chilled plate.

9. 9

   Place in refrigerator for 5 minutes.

10. 10

    If jellied at the end of the time, the marmalade is done. If not, continue cooking a few more minutes.

11. 11

    Test again.

12. 12

    Pour into hot sterilized jars and cover with melted paraffin wax. Yield:

13. 13

    4 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.