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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

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9 tangerines
3 lemons
3/4 c. sugar to each c. prepared fruit


Squeeze juice from fruits. Save the pips and tie in a muslin bag. In a food processor (or a meat grinder) grind the fruit peels and pulp. Measure juice and ground fruit together; add 1 1/2 times its volume in water. Bring fruit and water to a boil in a non-reactive (enamel or stainless steel) pan and boil until mixture is reduced to half its original volume. Add to this mixture 3/4 cup of sugar for each cup of fruit. Stir and bring to a rolling boil (i.e. a boil which cannot be stopped by stirring). Reduce heat to maintain a fast simmer. Stir occasionally and test for doneness after 20 minutes. Marmalade is done when a skin forms on the test after five minutes. If you are in doubt, turn up the heat and bring to a fast boil for 5 minutes. Test again. Ladle mixture into preheated, sterilized jars. Cover with melted paraffin was.

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