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Jam Recipes ORANGE MARMALADE
 
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sufle
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 03 May 2007
Posts: 682
Location: Ankara

PostPosted: Thu Apr 24, 2008 6:17 am    Post subject: ORANGE MARMALADE Reply with quote

ORANGE MARMALADE

MRS. DR. TRUE

To eighteen ripe oranges, use six pounds best white sugar. Grate the peel from four oranges; reserve for marmalade. (The rinds of the remainder will not be used). Pare the fruit, removing the white skin as well as the yellow; slice the oranges; remove all seeds. Put the fruit and grated peel into a preserving kettle; boil until reduced to a smooth mass; rub quickly through a colander; stir in the sugar; return to the stove; boil fast, stirring constantly, one-half hour, or until thick. Put in glasses, or jars; cover closely when cold.

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Sabastian
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 Jun 2007
Posts: 1034

PostPosted: Thu Jul 31, 2008 8:53 am    Post subject: Orange Marmalade Reply with quote

Orange Marmalade

· 4 large navel oranges, (4 to 5)
· (about 3−1/2 to 4 lbs. total)
· 2 1/2 cups granualted sugar
· 1 cup water

Trim off the stem and navel ends of each orange, cut it in half and slice either by hand or in the food processor fitted with the 4mm blade into 1/8" slices. Place oranges, sugar and water in the crock pot. Try to push the oranges down so they are cove red as much as possible (don't leave nay clinging to the sides). Cover and set on high (or 'on' if no high setting) and cook for 8 hours. Remove the cover and set to low (or 'on') and cook uncovered for another 2−3 hours until the syrup is thick. Spoon into jars and refrigerate. Makes about 4 cups.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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