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Ingredients:
- 8 cups thinly sliced tart apples, about 3 lbs
- 1 orange
- 1 1/2 cups water
- 5 cups sugar
- 2 tablespoons lemon juice
Preparation:
Wash, peel, quarter, and core apples. Slice thin and measure 8 cups (2 quarts).
Quarter the orange, remove seeds; slice very thin.
To make marmalade. Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water at your altitude, or until the mixture thickens. Remove from heat; skim off foam.
Pour immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Seal. Process 5 minutes in boiling water bath.
Makes 6 or 7 half-pint jars.
Quarter the orange, remove seeds; slice very thin.
To make marmalade. Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water at your altitude, or until the mixture thickens. Remove from heat; skim off foam.
Pour immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Seal. Process 5 minutes in boiling water bath.
Makes 6 or 7 half-pint jars.
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