Orange Lemon Marmalade Recipe

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Orange Lemon Marmalade Ingredients

1 1/2 qt (1425 ml) water
3 cup (720 ml) thinly sliced orange peel, (about 4 large
3 1/2 cup (840 ml) chopped orange pulp (about, 4 large)
3 1/2 cup (840 ml) thinly sliced lemon (about, 4 large?)

A Recipe for
Orange Lemon Marmalade

Hunger is the best sauce in the world.
Cervantes

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

This Recipe for Orange Lemon Marmalade is one of thousands in the Recipes-to-go Fruit Cookbook.

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Orange Lemon Marmalade Recipe
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This is a recipe for Orange Lemon Marmalade from the recipe cookbook of Recipes-to-go (Fruit)

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Orange Lemon Marmalade recipe - a tasty recipe for you to add to your collection!
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
Alfred E. Newman

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Health food makes me sick.
Calvin Trillin

After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Orange Lemon Marmalade

Time flies like an arrow. Fruit flies like a banana.
Groucho Marx (1895-1977)

Orange Lemon Marmalade Directions

Sugar, about 5-1/2 cups (1320 mL)

Add water to fruit and simmer 5 minutes. Cover and let stand 12 to 18
hours in a cool place. Cook rapidly until peel is tender, about 45
minutes. Measure fruit and liquid. Add 1 cup (240 mL) sugar for each
cup (240 mL) of fruit mixture. Bring slowly to boiling, stirring
until sugar dissolves. Cook rapidly to jellying point, about 15
minutes. As mixture thickens, stir frequently to prevent sticking.
Pour hot, into hot jars, leaving 1/4 inch head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: about 6 half pints
(1440 mL)

From: The Ball Blue Book Shared By: Pat Stockett

Serves: 6

Orange Lemon Marmalade Recipe brought to you by Recipes To-Go

Orange Lemon Marmalade Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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