English Orange Marmalade Old-Fashioned Orange Marmalade Orange-
Honey Marmalade
English Orange Marmalade: 4 Oranges
1/2 Grapefruit
2/3 Lemon Sugar
Remove seeds from fruit. Cut fruit into very thin slices.
Cut each slice in quarters. Remove pithy inner portion from
each section of fruit. Add 1+1/2 quarts water to each pound
of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound
sugar to each pound fruit and liquid. Boil slowly 45 minutes
or until juice sheets from spoon.
Old-Fashioned Orange Marmalade: 6 Oranges, peeled 1 Lemon,
unpeeled 11 cups cold water 7 cups Sugar
Remove all white membranes from peeled oranges and slice
thin. Slice unpeeled lemon. Cover oranges and lemon with
water. Let stand in refrigerator for 24 hours. Boil for 3
hours, add sugar and boil 1 more hour. Put into sterile
jars and seal.
Makes about 4 pints.
Orange-Honey Marmalade: 2 lb Oranges, weigh with skins on
3/4 cup Honey 1 Navel orange, rind only
The white rind (between the outer skin of an orange and the
tough shell around the pulp) contains bioflavonoids which
good nutritionists say have an important place in nutrition.
Ordinarily you should eat as much of this rind as you can
leave on the orange. Unfortunately, it cooks up very tough
in a marmalade and, if you leave patches of it on the chunks
of orange, you get tough white patches of it in the
marmalade. So, peel off as much as you can.
We like to use a combination of oranges for this: temples,
navels, juice oranges - whatever is available. But we prefer
navels for their peel which has a good texture and flavour.
Peel the oranges, pit them and cut up into small chunks. Put
them all in a large pot. Add the honey. Shave the navel
orange peel into fine slices and add. Stir and cook,
uncovered, over a simmering-low flame for about 40 minutes
or until thick.
Yield: about 1+1/2 cups.
Recipe: Floss Dworkin
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