Today's Tip
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

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    


Perfect consistency and tart-sweet flavor combine to make a luscious marmalade. For about 5 cups-marmalade you will need:

1 grapefruit
3 oranges
1 lemon
1 1/2 c. water
1/8 tsp. baking soda
Orange juice
5 c. (2 1/4 lbs.) sugar
1 pouch liquid pectin
Melted paraffin


Wash all fruit and thinly peel off rind with vegetable peeler. Slice rind into thin strips. Place rind in saucepan and add water and baking soda. Bring to boiling. Cover and simmer 20 minutes; drain. Cut off all remaining white membrane from fruit. Section and dice into bowl. Combine rind and fruit in measuring cup. It should be about 3 cups. If not, add enough orange juice to make up amount. Transfer to very large saucepan or Dutch oven and bring to boiling. Cover and simmer 10 minutes. Add sugar and mix well. Bring to a full rolling boil (a boil that cannot be stirred down and boil, stirring 1 minute. Remove from heat and immediately stir in pectin. Let stand 1 to 2 minutes, stirring once or twice. Then ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over tops (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool, dark place.

         ©2007-2017 All rights Reserved.