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 |
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.
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
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Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This is a recipe for Orange Lemon Marmalade from the recipe cookbook of Recipes-to-go (Fruit)
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
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 |
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. |
| Miss Piggy |
Food Tip |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
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