Bread and Oranges

It was the first winter I've tried making marmalade and I was happy with the results. I made several batches over the course of a few weeks, trying various recipes, mostly from old cookbooks devoted to preserving foods and with good tips (and photos). Here's one basic recipe that I worked from. Although many recipes tell you to discard the white pithy interior from the skin, using at least half of it benefits the gel process. Use your own judgment - a moderate amount. I find that the recommended "stand overnight" part of the process contributes to a definite gel. Commercial pectin should NOT be necessary.
- Melinda Stuart

ORANGE MARMALADE
(recipe from "Canning, Preserving and Jelly Making", by Janet M. Hill, 1943. pg. 120)
1 dozen fresh juicy oranges (many people recommend Seville, but any good sweet oranges work)
2 lemons

Wash fruit well. Cut into quarters, removing seeds and cores; cut into eighths and slice finely by hand, or use a food processor. (Some say the seeds help the gel; you can save them in a cheesecloth bag and boil with fruit, then remove and discard.) Measure fruit and add an equal quantity of water. Let stand overnight. Next day boil for 20 minutes. Let stand for another 24 hours. Measure, and add an equal amount of sugar, "cup for cup".
Cook 30 minutes in a fairly shallow pan, stirring constantly with a wooden spoon. Ladle into clean canning jars (8 or 16 oz. size), and proceed as canning directions state. I process for 14 minutes in a hot water bath. Remove with lifter and let cool completely. Test for vacuum seal and store for the coming weeks! Enjoy!