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INGREDIENTS

2 Lemons; Peel and juice of
6 c Water
3 lb (1.5 kg.) Seville oranges
50 ml (or more) orange liqueur or
5 lb (2.5 kg) sugar

Servings

INSTRUCTIONS

Heres a first rate recipe that I have used a dozen times or more. It appeared in Homemakers Magazine Cookbook, publ. McClelland and Stewart 1986, $29.95 (in 1986) Preparation time: 20 minutes Cooking time: 1 1/2 hours Cooling time 20 minutes Degree of difficulty Dead simple Calories per tbs 56 Scrub oranges, place in a large saucepan and cover with 4 cups of water. Cover and simmer for about 1 hour, until oranges are quite soft. Lift out oranges and reserve cooking water. Cut each orange in half and scoop out the pulp and pips into another saucepan. Add remaining water to pulp and pips, bring to a boil and simmer 10 minutes. Finely chop the soft orange peel amd return to the pan containing the cooking water. Add the sugar, finely grated peel and strained juice of the lemons and strained water from the pulp and pips. Stir over low heat until all the sugar has dissolved, then bring to a boil and cook rapidly until liquid sets, about 20 minutes. Remove the pan from the heat, spoon away the scum that has risen to the surface and allow marmalade to cool for 20 minutes, which ensures even distribution of the peel. If desired stir in orange liqueur or whiskey. Ladle marmalade into warm, dry, sterilized jars, cover and seal immediately. Makes 4 to 6 8-oz. jars. Now, my variations: I dont bother to peel and strain the lemons, I just toss them in with the oranges at the first boil, and treat them like oranges all the way through the process. If I want a lighter marmalade, Ill boil it rapidly for the 20 mins. as stated, but if I want it darker, Ill boil it a lot longer. You be the judge. I use the mason type jars with the vacuum sealer and ring, and boil the filled jars in the canner for the approved time. When I put them out to cool, for about an hour they make me jump as the sealer top pops down and seals. I have used sterilized jam jars or pickle jars, etc., but I always sealed with a double layer of wax. It works fine, if just a bit messy. The Sevilles are in now, but because I had some left over from last year and had to come up with inexpensive and different Christmas gifts, I took the three large jars I had and used ordinary oranges, to extend the amount. So I have enough now to last me for a while. Posted to FOODWINE Digest by "Sandra J. Beatie" on Jan 16, 1998

NOTES

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Marmalade

2  Lemons; Peel and juice of 
6 c Water 
3 lb (1.5 kg.) Seville oranges 
50 ml (or more) orange liqueur or 
5 lb (2.5 kg) sugar

Heres a first rate recipe that I have used a dozen times or more. It  appeared in Homemakers Magazine Cookbook, publ. McClelland and Stewart  1986, $29.95 (in 1986)    Preparation time: 20 minutes Cooking time: 1 1/2 hours Cooling time 20  minutes Degree of difficulty Dead simple Calories per tbs 56    Scrub oranges, place in a large saucepan and cover with 4 cups of water.  Cover and simmer for about 1 hour, until oranges are quite soft. Lift out  oranges and reserve cooking water. Cut each orange in half and scoop out  the pulp and pips into another saucepan. Add remaining water to pulp and  pips, bring to a boil and simmer 10 minutes.    Finely chop the soft orange peel amd return to the pan containing the  cooking water. Add the sugar, finely grated peel and strained juice of the  lemons and strained water from the pulp and pips. Stir over low heat until  all the sugar has dissolved, then bring to a boil and cook rapidly until  liquid sets, about 20 minutes.    Remove the pan from the heat, spoon away the scum that has risen to the  surface and allow marmalade to cool for 20 minutes, which ensures even  distribution of the peel. If desired stir in orange liqueur or whiskey.  Ladle marmalade into warm, dry, sterilized jars, cover and seal  immediately. Makes 4 to 6 8-oz. jars.    Now, my variations: I dont bother to peel and strain the lemons, I just  toss them in with the oranges at the first boil, and treat them like  oranges all the way through the process. If I want a lighter marmalade,  Ill boil it rapidly for the 20 mins. as stated, but if I want it darker,  Ill boil it a lot longer. You be the judge. I use the mason type jars with  the vacuum sealer and ring, and boil the filled jars in the canner for the  approved time. When I put them out to cool, for about an hour they make me  jump as the sealer top pops down and seals. I have used sterilized jam jars  or pickle jars, etc., but I always sealed with a double layer of wax. It  works fine, if just a bit messy.    The Sevilles are in now, but because I had some left over from last year  and had to come up with inexpensive and different Christmas gifts, I took  the three large jars I had and used ordinary oranges, to extend the amount.  So I have enough now to last me for a while.    Posted to FOODWINE Digest  by "Sandra J. Beatie" <sbeatie@ENCODE.COM> on  Jan 16, 1998

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Nutrition

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Serving Size: 1 Serving (4340g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 21.3mg		1 %
Potassium 7.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.