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orange marmalade

Orange Marmalade

William Schafer and Isabel D. Wolf


Add 6 cups water to the thinly sliced fruit and simmer until tender. This takes about 30 minutes. Measure the cooked fruit and liquid. Add 1 cup sugar for each cup of fruit and liquid. Cook the boiling mixture to the gel stage of 220° - 222°F. This is best determined with a jelly thermometer. The sheet test may also be used to check for doneness. Pour hot marmalade into prepared jars and process as previously described.

Reviewed by LouAnn Jopp 2010

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