Sour orange marmalade
05/03/2009 6:34:18 pm catégorie
Jam/jelly Condiments
2 lb Sour oranges (about 6 med.
-sized)
2 qt Water
3 lb Sugar
1/2 ts Salt
From: Arizona Cookbook
Remove the peel from two oranges. Slice this peel very thin and cover
with water. Boil until tender, adding additional water as it boils
away. (Change the water often if the flavor becomes too bitter.)
Peel the remaining oranges (the peel may be stored in freezer for
later grating uses). Boil the pulp in 2 qts. water until very soft.
Strain through a bag with pressure. Re-strain without pressure. Mix
this juice with the drained peel, the sugar, and the salt and boil
until the jelly stage is reached. Let stand until slightly cool. Stir
and pour into hot sterilized jars and seal with paraffin.
