|Orange Marmalade II|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
4 oranges -- see * Note
2 1/2 cups water
1/8 teaspoon baking soda
1 package Ball 100% Natural Fruit Jell Pectin
6 cups sugar
1/4 teaspoon nutmeg
* Note: To get the slightly sweet, slightly bitter taste of a traditional
orange marmalade, use a variety with a more sour taste, such as a Seville.
Prepare Ball brand or Kerr brand jars and closures according to
Remove peel from oranges and lemons, reserve fruit. Scrape off white pith
and discard. Thinly slice peel. In a medium saucepot, combine orange and
lemon peel, water and baking soda. Bring to a boil, reduce heat and
simmer, covered, 20 minutes.
Remove seeds and any white membrane from oranges and lemons. Finely chop
fruit. Add fruit to peel and return to a boil. Reduce heat and simmer,
covered, 10 minutes. Measure five cups of prepared fruit.
Combine prepared fruit and pectin in a large saucepot. Bring to a rolling
boil. Stir in sugar and nutmeg; return to a rolling boil. Boil hard 1
minute, stirring constantly. Remove from heat. Skim foam if necessary.
Stir for five minutes.
Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
Wipe jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
This recipe yields about 6 half-pints.
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