Oranges

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Plain ol' Oranges

Yield: 9 Pints

5 pounds peeled oranges
5 pounds peeled grapefruit
9 cups very light syrup (see Syrup)

Remove white tissue from fruit. Bring syrup to a boil. Place equal amounts of oranges and grapefruit in jars and cover with syrup leaving 1/2 inch headspace.

Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.

 

Orange Marmalade

3 cups thinly sliced orange peel
3 1/2 cups seeded and chopped orange pulp
1/2 cup thinly-sliced lemon peel
1/2 cup seeded and chopped lemon pulp
1/8 tablespoon baking soda
1 package fruit pectin
6 cups sugar
1/4 tablespoon Nutmeg
2 1/2 cups water

Combine peels, water, and baking soda in a pan. Bring to a boil and then simmer 20 minutes, covered. Add chopped fruit and return to a boil. Simmer 10 minutes, covered. Add all other ingredients. Boil hard 1 minute, stirring constantly. Remove from heat. Stir for 5 minutes, skimming the foam as it appears. Pour into hot jars, leaving 1/4-inch headspace.

Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.

Copyright © Tim Borkert, 2008 All rights reserved. Disclaimer.