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RECIPE FOR TANGY ORANGE MARMALADE
Title:Tangy Orange Marmalade
Category:Preserving
Sub-Category:Canning
Tangy Orange Marmalade

3 thin-skinned oranges
2 lemons (or limes)
1 1/2 cups water
1/8 teaspoon baking soda
6 cups granulated sugar
1/2 of 6 ounce bottle liquid pectin

Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. Cover and simmer 20 minutes, stirring occasionally.

Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes.

Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin.



 

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