"k0332"

(k0332-0) meyer lemon marmalade
moylan kitchen

2 2 3 7	c c c c	meyer lemon peel meyer lemon juice pulp water sugar
2	oz	pectin, powdered	add, and boil for another minute
put in steralized jars, seal

"k0332"

(k0332-1) meyer lemon marmalade
sure gel

4	c	meyer lemons	deseeded, sliced thin (1 1/2 c peel; 2 1/2 c pulp)
2 1/2 6	c c	water (or juice) sugar	add, bring to boil and cook for an hour
1 3/4	oz	pectin, powdered	add, and boil for another minute
put in steralized jars, seal

"k0332"

(k0332-2) citrus marmelade
cooks.com

4 1	ea ea	oranges lemon	halve and slice as thinly as possible, then cut into small pieces
1 2	qt qt	juice water	add and put in icebox 24 hrs
bring to a boil and simmer until rinds become tender, cool and put in icebox another 24 hrs
-		sugar	add in equal measure to fruit mixture
bring to a boil as simmer until marmelade thickens store in sterilized canning jars, the usual way

"k0332"

(k0332-3) citrus marmalade
sarasota.extension.ufl.edu/ FCS/FlaFoodFare/OrangesE.htm (mod)

the pulp (1):
- - - - -		orange peel oranges lemon peel lemons citrus juice, to cover	mix all peel slice very thin and less than one inch long
the pulp (2):
-		water, to equal pulp (1)	add, mix and store in icebox over night to draw out the pectin
the pulp (3):
- -		pulp (2) water, to equal	bring to a boil, and simmer, covered for 15 min, store overnight in icebox to draw out the pectin further (final ratio: 1 c pulp, 3 c water)
the marmalade:
3 3	c c	pulp (3) sugar	bring to a boil, boil to c. 229 deg F, or to jelly stage, let cool to 190 deg F
stir to redistribute peel, ladle into sterilized canning jars, seal, store the overnight stand is a must to draw out the pectin you are wasting your time and ingredients to omit this process! sage advice DO NOT DOUBLE RECEIPT (but why?) we more than trebbled it, entirely successfully; hmmmmm.

"k0332"

(k0332-4) citrus marmalade
moylan kitchen

step 1:
4	lb	citrus	lemons, limes, oranges, etc
cut the fruit in quarters lengthwise (kumquats in half) remove the pulp from the skins, reserving the pulp and seeds slice the peel thinly, or chop in food processor, or grind in food grinder (dealer's choice); reserve
step 2:
16	- c	the reserved peel water	put in pot, put pot in icebox for at least 24 hrs
step 3:
strain water from peel into pot with the reserved pulp simmer for an hour or two strain thoroughly the liquid through cheesecloth into new pot; this may take some time to drip through discard remaining pulp
step 4:
16	c -	sugar the reserved peel	add to pot with strained liquid add
cook until the mixture jells put into sterilized jars, cover, seal 090209: batch A made five pints of marmalade; jelled very firmly 090209: batch B made six pints of marmalade, didn't jell at first, but eventually jelled just fine
note:
090424: 20c lemon peel (5#); 20c water 090427: (after soaking, x2); 8c peel: 9c liquid; 9c sugar