🫙 From the Spice Rack
Orange Lemon Marmalade
1 1/2 qt (1425 mL) water 3 c (720 mL) thinly sliced -orange peel (about 4 large) 3 1/2 c (840 mL) chopped orange pulp -(about 4 large) 3 1/2 c (840 mL) thinly sliced lemon -(about ...
maineasy
Ingredients2 items
Ingredients
- 11/2 qt (1425 ml) water
- 3cup (720 ml) thinly sliced
Directions
- 1
1 1/2 qt (1425 mL) water 3 c (720 mL) thinly sliced -orange peel (about 4 large) 3 1/2 c (840 mL) chopped orange pulp -(about 4 large) 3 1/2
- 2
Cover and let stand 12 to 18 hours in a cool place
- 3
Cook rapidly until peel is tender, about 45 minutes
- 4
Measure fruit and liquid
- 5
Add 1 cup (240 mL) sugar for each cup (240 mL) of fruit mixture
- 6
Bring slowly to boiling, stirring until sugar dissolves
- 7
Cook rapidly to jellying point, about 15 minutes
- 8
As mixture thickens, stir frequently to prevent sticking