Presents

"From Sandi's Recipe File"

Recipe Source:
Recipes for Young Adults
from B.C. Sugar

Canning

Citrus Marmalade

Amount	Ingredient
4	thin-skinned oranges
1	large lemon
	water (3 times measured pulp and rind)
	sugar (3/4 quantity of cooked fruit)

Preparation Tips:

1. Wash fruit, squeeze juice. Cover and refrigerate juice. Tie pips in a small cotton bag.
2. Cut rinds in quarters, add water to cover. Boil 10 minutes and cool. Lift out rinds, pull off pulp and grind or chop it. Cut rinds in thin slivers, add to pulp and measure fruit.
3. To the water in which the rinds were cooked add water to make a total quantity equal to 3 times the measured fruit, add the pulp and pips. Allow to stand several hours in a cool place (not the refrigerator) to soften fruit, reduce cooking time and extract pectin.
4. Boil uncovered until the rind is soft about 30 - 45 minutes, remove pips. Add the refrigerated juice, measure and return to boil.
5. Measure sugar allowing a quantity equal to 3/4 the measured fruit. Add sugar to fruit, boil rapidly stirring frequently until jelly forms, about 30 minutes.
6. Remove from heat, skim and stir. Ladle into sterilized jars. Let stand until partially set then cover with a thin layer of hot melted paraffin wax. Once hardened cover with a second layer of melted wax. Cover and store in a cool, dry place.

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