CONTACT Becky      HOME      BREAKFAST/BRUNCH 1    BREAKFAST/BRUNCH 2



Orange Marmalade

• 3 lbs Valencia oranges
• 8 to 10 cups granulated sugar

Instructions:
Slice the oranges as thinly as possible and discard the ends. Remove all the seeds and tie the orange pieces in a square of doubled cheesecloth. Place in a nonreactive bowl with enough water to cover and let stand overnight. Measure the oranges and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220F, about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. Makes about 4 pints.