"Peter Aitken" <
[email protected]> wrote in message
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> We have been squeezing fresh orange juice lately, and every day the peels
> of 5-6 oranges go in the trash. Could these be used to make marmelade?
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
Yes, the peels are used for orange marmalade. You will also need some
chopped orange. My recipe also uses some chopped lemon. When you make the
marmalade, be sure to follow the directions. When you are told to boil/cook
the unsugared mixture until the peel is tender, do exactly that. Later
cooking will not tenderized the peel because with the sugar added the peel
is becoming preserved. All the recipes are pretty much the same except they
result in different volume. Recipe follows.
You could also use the peels to make candied orange peel that would be
useful in holiday recipes or add the peel to some water along with whole
cloves, cinnamon sticks and star anise. Simmer this mixture all day for a
delightful, humidifying potpourri.
From Ball Blue Book Guide to Home Canning, Freezing and Dehydrating
Orange Marmalade
2 cups thinly sliced orange peel (about 10 medium)
1 quart chopped orange pulp (about 10 medium)
1 cup thinly sliced lemon (NOTE: this is the whole lemon, not just
peel) --about 2 medium lemons
1 1/2 quarts water
Sugar (about 6 cups)
Combine all ingredients, except sugar; simmer 5 minutes. Cover and let
stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender,
about 1 hour. Measure fruit and liquid. Add 1 cup sugar for each cup fruit
mixture, stirring until dissolved. Cook rapidly to gelling point. As
mixture thickens, stir frequently to prevent sticking. Remove from heat.
Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4 inch
headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water
canner. Yield: about 7 half pints.
Excellent on toasted English muffins.
Janet