Florida Cooperative Extension


 Preparation of Juice: After 1/4 of the peel has been removed
from the oranges, with a sharp knife remove the yellow part
from the remaining peel, leaving the white part containing pectin.
Weigh the fruit; cut it into small pieces; place in a kettle, and
for each pound of orange taken add 2 pints water. Boil until it
thoroughly disintegrates (about 20 minutes). Pour into a cheese-
cloth bag and press until no more juice can be obtained. Strain
the juice again through a clean flannel bag without pressing.
 Making the Marmalade: Pour the juice into a kettle and bring
to a boil. For each pound of fruit taken add 7/8 cup of sugar.
When this comes to a boil add the peel which has been sliced or
run through a food chopper and cooked until tender. Bring the
whole to a boil and continue boiling until the jellying point has
been reached. (Usually obtained at 2220 F. or 106 C.)

 Orange Marmalade
 3 lbs. oranges 1/2 pts. water
 3 lemons 3 lbs. sugar
 Wash, remove peel and seeds, cutting one-half of peel into very
thin strips, and add it to pulp and remainder of peel, which has
first had the yellow portion grated off and has been passed through
a food chopper with the pulp. Cover with water and let stand
over night. Boil for 10 minutes the next morning; allow to stand
for 12 hours; add sugar and again let stand over night. Cook
rapidly next morning until the jelly test can be obtained (about
2220 F.). Cool to 176 F. Pour into sterilized glasses and seal.
 Combination Marmalade
 1 orange 1 grapefruit
 1 lemon Sugar
 Wash and run the fruit through a food chopper, add three times
the bulk of water, boil for 15 minutes, and let stand over night.
Next morning boil for 15 minutes, or until the peel is tender, and
let stand again. When cold measure pint for pint of sugar and
cook over a rapid fire until jelly stage is reached (222 F.). A
variation may be made in this by the addition, when sugar is
added, of 1 cup shredded pineapple previously boiled for 5 minutes.

 Orange and Lemon Marmalade
 4 medium or 4 lemons
 3 large oranges
 Slice the fruit, unpeeled, paper thin. Measure and add 5 times
as much cold water as fruit. Allow to stand from 12 to 24 hours,
then boil vigorously for 35 to 45 minutes. This should render peel