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ORANGE MARMALADE

by Claire

ORANGE MARMALADE

  • 12 oranges
  • 6 lemons
  • 3 pints of. hot water
  • 5 lb. sugar

    Peel the oranges and the lemons in the same way an apple
    would be peeled.

    Inserting the knife deep enough to cut through
    the skin covering the sections.

    Remove the contents of the
    sections and squeeze out any juice that may remain in the
    thin skin.

    Remove the white material from the inside of the
    peeling, and cut the yellow portion that remains into thin strips

    Add the water to the skins and simmer slowly for 1 hour.
    At the end of this time, add the sugar and the orange and
    the lemon pulp, and boil until the mixture is thick.

    Pour into hot sterilized glass jars, cool, and then seal and label.


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