Orange Marmalade
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Boil until tender
6 medium oranges (discard white membrane, if desired)
1 large lemon
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Quarter, remove seeds, core, slice, measure fruit and juice and add:
Double amount water
Equal amount of sugar (cup per cup)
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Cook rapidly, stirring occasionally until foam canÕt be stirred down, and
Syrup wonÕt run on Saucer.Ê Do jelly test. Pour into sterilized jars and seal.
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JELLY TEST
Insert a thermometer into center of jam or jelly. When 9 degrees above a
boiling point, it is done.
Pour a little syrup onto a cold plate and place in refrigerator for 1 minute. If mixture jells, it is done.
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