Orange marmalade is a jam like stay that comprises chunks of orange and slivers of orange rind.
Preserves, conserves, jam, and marmalades are made when chunks of fruit are simmered and thickened with sugar and then stored in airtight packing containers.
The principle marmalades were produced from quince. The Portuguese word marmelo approach quince. The Portuguese word marmelada approach quince jam.
The principle orange marmalade used to be as soon as made in Scotland in 1790.
Seville oranges are the most popular fruit for making orange marmalade.
Marmalade is delicious with toast.
3-Day Orange Marmalade
Ingedients
12 oranges
6 lemons
3 grapefruit
sugar
Directions
1. Wash and slice the fruit as thin as conceivable, discarding the entire seeds.
2. For each quart of fruit and juice, add 2 quarts cool water and let stand in one day.
3. Next day, ship to the boil and prepare dinner dinner for 2 hours, then let stand over again in one day.
4. Next day, measure and add ¾ cup sugar for each cup of fruit and juice and boil until thick (about 2 hours).
Pour into sizzling sterilized jars, seal with sizzling wax and give protection to with jar covers.
