Orange Marmalade Recipe

Wash fruit and slice very thin without peeling it. Remove seeds and cores.

Measure the sliced fruit and for each cup add 3 cups cold water; let stand 24 hours.

Heat mixture to boiling; boil 15 minutes and again let stand 24 hours.

On the third day, measure 3 cups of the mixture into a large saucepan; add 3 cups sugar and boil rapidly, stirring frequently, about 20 minutes or until the jellying point is reached. Stir and skim for a few minutes to prevent floating. Pour into hot sterilized jars; seal.

Repeat in 3-cup batches until all has been used. Cooking in small amounts gives a more delicate marmalade. Makes about 5 pints.