Orange Marmalade

Recipe courtesy Willie Mae Peyor, Lespinasse, New York
TOTAL TIME: 1 hr 45 min
Prep: 1 hr
Inactive Prep: --
Cook: 45 min
YIELD: 6 pints
LEVEL: Easy

ingredients

APPLE PECTIN LIQUID:
  • 16 ounces apples, cubed
  • 16 ounces water
  • 16 ounces orange juice
  • 12 ounces sugar
  • 12 ounces water
  • 16 ounces apple pectin liquid
  • 2 pounds sugar
  • 2 lemons, juiced
  • 5 oranges, sliced
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    Directions

    Using a large pot, combine the apples and water and bring to a boil. Cook until apples are soft, about 10 to 15 minutes. Strain through cheesecloth, reserve the liquid, and discard the remaining pulp.

    Combine the orange juice, sugar, water, and pectin in a large copper pot and bring to a boil. Cook the liquid and reduce to 2/3 of the original volume. Add the second addition of sugar and lemon juice and stir until it dissolves. Finally add the sliced oranges and continue to cook until the mixture reaches 225 degrees F, approximately 25 to 30 minutes. Test the consistency by cooling a small portion of the mixture completely.

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