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Orange Marmalade


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8# oranges. Peel so you don't take much pith with the peel as you eat all but 4 of the oranges. Store the peels in the fridge or freezer till ready. Don't let them mold. Thinly slice the remaining four oranges and put with the julienned peels. Cover with water and boil gently till the peels are cooked. Add a pint of orange juice, about 10 or 12 slices of dried pineapple, 6# sugar, 1/4 cup vitamin C powder, a tsp of salt, mix 4 tsp pectin with 1/4 cup sugar and stir in. Boil till it is as thick as you like. (Do the standard drop test or put a little on a saucer in the freezer for a minute.) Fill your hot sterile jars. Makes a little over 7 pts. Be sure you use a pot big enough that it won't boil over when the jelly foams. Don't skim it unless you are super picky about how it looks. The foam settles as the jelly cools.

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