[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Orange Marmalade[/title][fusion_text]Week of November 10th to November 14th, 2008
ORANGE MARMALADE (Thanks to Heidi and Steve Van Slooten)
4 Medium Oranges 1 Medium Lemon 1 1/2 Cups Water
1/8 Tsp. Baking Soda 5 Cups Sugar
1/2 of a 6 oz. Pkg. of Liquid Pectin
Score orange and lemon peels in 4 lengthwise sections. Remove peels with your fingers. Scrape off the bitter white portion of peels. Cut peels into thin strips. Bring peels, water and baking soda to a boil.. Cover and simmer 20 minutes and don’t drain. Section fruits reserving juices, discard seeds and I would discard the membranes between sections. Add sections and juice to peel mixture. Return to boiling. Cover and simmer 10 minutes. Measure 3 cups and put in an 8-10 quart heavy kettle. Combine fruit mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin and return to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon. Ladle into sterilized 1/2 pint canning jars. Process in a boiling water bath for 5 minutes. Allow to set up for 2 weeks before trying.
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