Orange Marmalade

Ingredients:

• 4 juicy oranges
• 1 lemon
• 1 white grapefruit
• ½ cup (120 ml) white sugar for each cup of fruit juice
• Angostura bitters
• sterilized jars

Instructions:

• wash fruit well
• cut into halves (do not peel fruit!)
• thinly slice fruit and remove seeds
• measure fruit & juice
• add 3 times that amount of water
• soak 12 hours
• bring to a boil, reduce heat, and simmer uncovered for 20 minutes
• remove from heat
• cover and let stand 12 hours at room temperature
• add ½ cup of sugar to each cup of fruit mixture
• next, the mixture is slow-boiled in batches of 6 cups each
• transfer 6 cups of mixture to a sauce pan
• depending on your stove, you may be able to do several pots at a time
• add 5-6 drops of Angostura bitter to each pot
• bring mixture to a boil
• reduce heat to medium and boil slowly for 2½ hours, stirring occasionally until jelly forms on the back of spoon
• let cool in the pan for 15 minutes
• pour into sterilized jars

• DO NOT cook in batches larger than about 6 cups of mixture in a saucepan!
• yields 6-7 pints [by Christine Dörenberg]