QUICK ORANGE MARMALADE
Remove skins in quarters from
2 oranges and
1 lemon, close to the pulp.
Break up pulp and remove seeds. Add
½ cup water and simmer in covered saucepan for 45 minutes.
Boil rind from oranges and lemons with
4 cups water in covered saucepan for 20 minutes.
Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in
2 ½ cups water in covered saucepan for 15 minutes.
Drain and discard water. Mix cooked pulp with rinds. Measure
2 cups of mixed rind and pulp, adding water if necessary to make up this amount.
Add
3 ½ cups sugar and mix well.
Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add
¼ cup commercial pectin.
Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses.