Lemon Marmalade

10 large lemons
4 cups water
4 cups sugar

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions.

Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

For gifts, if desired, decorate each jar with a fabric circle tied on with ribbon. After opening jar, store marmalade in the refrigerator.

Yield: 3 pints

Tangerine Marmalade

4 pounds tangerines
4 pounds granulated sugar

Peel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold water. Soak overnight.

Drain peel and chop medium fine. In a heavy saucepan, combine peel, reserved juice and sugar. Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25 to 30 minutes or until thick. Spoon into sterilized jars and store in a cool place..

Grand Marnier Marmalade

2 cups thinly sliced kumquats
7 cups water
3/4 cup Grand Marnier
2 cups navel oranges, seeded and chopped
1 tsp grated fresh lemon rind
Sugar equal to cooked fruit

Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat.

Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar.

Again bring to a boil and cook, stirring frequently, for about 30 minutes.

When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal.

Yield: 6 (1/2 pint) jars

Rhubarb-Orange Marmalade

6 cups diced rhubarb
3 oranges with peel on, grind peel and oranges
7 cups of sugar

Mix sugar and rhubarb, refrigerate and let stand overnight. The next day put in heavy pan, boil 8 minutes. Add oranges, boil 5 minutes, stirring constantly. Seal in hot jars.

Pear Marmalade

1 1/2 pounds ripe pears
1 orange
1 small can crushed pineapple
About 20 maraschino cherries
5 cups sugar
1 box powdered pectin

Peel and core pears. Grind these and the unpeeled orange. Fruits can be chopped real fine. Add undrained pineapple. Chop cherries. Combine fruits and you should have 4½ cups. Put into a big saucepan and add pectin. Place over high heat and stir until mixture comes to, a hard boil. At once stir in sugar. Bring to a boil again and boil hard minute, stirring all the while. Remove from heat, skim off foam, then stir and skim by turns for 5 minutes. Ladle into glasses. When cool, cover with melted paraffin.

Pear Amber Marmalade Recipe

2 oranges

4 pounds pears (9 cups, diced)

2 cups canned crushed pineapple

Sugar (See below - Add half as much sugar (drained) as fruit mixture

4 tablespoons lemon juice

1 8-oz. bottle maraschino cherries (thinly sliced)

Wash and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart water, boil 5 minutes. Drain and discard water. Grind the peel and the peeled oranges together.

Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add half as much sugar as fruit mixture.

Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Add cherries and cook about 5 minutes longer.

Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

Yield: 6 eight oz. jars.

Peach Marmalade

Makes 9 (8 ounce) glasses
3 oranges, ground coarsely
1 cup boiling water
2 peach stones
8 cups peaches, diced
1 cup maraschino cherries, chopped
6 cups sugar
juice of 1 lemon

Add 1 cup boiling water to ground oranges, cook for 1 hour. Set aside.

Combine 2 peach stones, 8 cups peaches, 4 cups sugar, and let stand 30 minutes.

Add to the orange mixture. Cook 30 minutes.

Add 1 cup maraschino cherries, 2 cups sugar and cook 30 minutes. (Add juice of lemon 3 minutes before cooking time is up.)

Remove the peach stones, pour into glasses and seal.

Orange Zucchini Marmalade

6 cups zucchini, peeled, and grated (if they are large I remove the seeds too)

6 cups sugar

1 cup lemon juice

1 (13 ounce) can crushed pineapple with juice

1 box pectin

3 ( 3 ounce) packages orange gelatin

Slowly boil zucchini for 20 minutes. Stir and watch closely. Add sugar, lemon juice, pineapple and pectin. Boil again for 15 to 20 minutes.

Remove from heat and add gelatin. Stir well to dissolve. Pour in hot jars and seal. Leave 1/2 inch from top.

Let cool and refrigerate for 24 hours.

Freeze. Keeps in freezer up to 1 year.

Mango Orange Marmalade
 
4 medium oranges, quartered
4 cups cubed mango
1 (1 3/4 ounce) package powdered pectin
4 cups granulated sugar
1/4 cup chopped maraschino cherries, well drained

Prepare 6 (8-ounce) canning jars and lids following manufacturer's instructions. Process orange with rind in container of electric food processor until thinly sliced (about 2 cups).

Combine mango and orange in a large micro-proof bowl. Microwave at HIGH for 2 minutes, until mixture comes to boiling, stirring occasionally. Add pectin; cook 8 minutes, or until mixture returns to full, rolling boil, stirring twice.

Boil hard for 1 minute. Stir in sugar; return to boiling. Boil for 1 minute. Stir in cherries. Ladle into hot sterilized jars to within 1/4 inch of rim.

Seal, following manufacturer's directions. Process in a hot-water bath on the stove top for 20 minutes. Label and date, then store in a cool, dry place.