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If you are so fortunate as to have an orange tree (or a generous neighbor, relative or friend with one), you may find yourself with a surplus of oranges.  Here's one way to use them up.   It works best with seedless or nearly seedless oranges.

Florida Orange Marmalade

12 thin-skinned oranges
3 lemons

Wash fruit; slice as thin as possible.  Pick out any seeds and discard.   Measure fruit.  To each quart of sliced fruit, add 1-1/2  quarts of water.  Cover and let stand overnight.  

The next morning, cook very slowly until tender, perhaps 2 to 2-1/2 hours.

Measure the cooked fruit mixture.  Add two-thirds as much sugar.   (In other words, for each cup of fruit mixture, add 2/3 cup of sugar.)  Cook mixture rapidly, stirring often, until it sheets from a spoon in large drops or globs.  This will take about 30 to 60 minutes, depending on the water content.

Pour into jars and seal.  Makes approximately 5 pints.

Note:   to preserve freshness and wholesomeness, do one of the following:

  • Use sterile jars and lids according to standard canning practices.  See Ball and Kerr Canning Products for instructions.
  • Leave at least an inch of top room.  While marmalade is still very hot, clean inside of jar above the marmalade thoroughly and dry it.  Melt paraffin in a double boiler.  Pour a 1/2" layer of paraffin on the top of the marmalade to seal.  Cover with a lid or waxed paper and a rubber band.
  • Cover and store in the refrigerator until ready to use.

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