|Florida Orange Marmalade
A recipe from the Sneaky Kitchen
12 thin-skinned oranges
Wash fruit; slice as thin as possible. Pick out
seeds & discard. Measure fruit. To each Qt. of sliced fruit,
add 1-1/2 qts. of water. Cover & let stand
overnight. The next morning, cook very slowly until tender, perhaps 2 to 2-1/2 hrs.
Measure cooked fruit mixture. Add 2/3 as much sugar. (In other words, for each
C. of fruit mixture, add 2/3 C. sugar.) Cook rapidly, stirring often, until it sheets from a spoon in large
drops or globs. This takes about 30 to 60 min., depending on the
water content. Pour into sterile canning jars & seal. Makes about 5 pints.
May also be cooled and frozen in freezer bags.