Annie1992 question about your marmalade recipe
I was looking for a good marmalade recipe and found the one you posted recently. The directions say to "measure fruit and liquid" and "alternate sugar with each cup of fruit mixture."
I'm unsure of what that means...does it mean that you should measure the amt of fruit you end up with and adjust the 5 1/2 cups of sugar to match, or ? And does alternate sugar mean just add a cup at a time of each to the pot to stir in between or?
Or do you use the same amt of sugar and fruit that the recipe calls for; if so, why do you measure the prepared fruit?
Could you or someone who's used this recipe clarify please?
2 cups thinly sliced orange rind
1 quart chopped orange pulp
1 cup thinly sliced lemons
1 1/2 quarts water
5 cups sugar
1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12-18 hours in a cool place.
3. Cook rapidly until peel is tender, about 1 hour.
4. Measure fruit and liquid.
5. Alternate sugar with each cup of fruit mixture.
6. Bring slowly to a boil, stirring until sugar dissolves.
7. Cook rapidly, about 25 minutes.
8. When mixture begins to thicken, stir occasionally to prevent sticking.
9. Pour hot into hot jars, leaving 1/4 inch head space.
- Adjust caps.
- Process 10 minutes in boiling water bath.
- Yield: about 7 half pints.