|1½ quart||(1425 mL) water|
|3 cups||(720 mL) thinly sliced orange peel (about 4 large)|
|3½ cup||(840 mL) chopped orange pulp (about 4 large)|
|3½ cup||(840 mL) thinly sliced lemon (about 4 large?)|
Sugar, about 5-½ 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 ¼ 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
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