Sour Orange Marmalade

Sour Orange Marmalade
 
Yield: 6 servings
 
2 lb Sour oranges (about 6 med.sized)
3 lb Sugar                                      
1/2 tsp Salt
2 qt Water                           
 
Remove the peel from two oranges. Slice this peel very thin and cover with
water. Boil until tender, adding additional water as it boils away. (Change the
water often if the flavor becomes too bitter.)   
Peel the remaining oranges (the peel may be stored in freezer for later grating
uses). Boil the pulp in 2 quarts. water until very soft. Strain through a bag
with pressure. Re-strain without pressure. Mix this juice
with the drained peel, the sugar, and the salt and boil until the jelly stage is
reached. Let stand until slightly cool. Stir and pour into hot sterilized jars
and seal with paraffin. From: Arizona Cookbook

Source:

rec.food.cooking, rec.food.recipes