Jim's Orange Marmalade

Title:
Jim's Orange Marmalade

Yield:
6 Servings

Categories:
Preserves




Ingredients:





     2 lb Seville oranges (about 5)


     1    Lemon


     6 c  Water


 7 1/2 c  Sugar






 Directions: Put 4 small saucers in freezer. In a very large pot, combine


 oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours.


 DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut


 in half and scoop pulp, seeds and pith back into pan. Put shells to one


 side.  Bring pan to a boil and boil hard 5 minutes. Strain through damp


 cheese cloth in a seive. Gather ends and squeeze out remaining juice. You


 should have 6 cups. Make up any difference with water. Return liquid to


 pan.  Remove all white pith from skins. Cut skins in fine strips (or as


 desired) and add to pan with sugar. Place over low heat and stir to


 dissolve sugar.  Bring to boil. Boil hard, stirring occasionally to prevent


 scorching. Boil hard til jell point is reached, between 60 and 90 minutes


 depending on natural fruit pectin available. Jell point test. Chill some


 saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small


 amount of hot marmalade on chilled plate and chill for 2 minutes. Run


 finger through marmelade on plate.  If surface wrinkles, it has reached


 jelling point.  If still syrupy, continue boiling. Repeat test at 5 minute


 intervals til jell point is reached.  Remove pan from stove and stir for 5


 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2


 inch head space. Seal as you like