We buy a case of oranges from Costco and most often than not, we cannot eat them fast enough, so the garbage disposal is fed with oranges. (do not throw orange feels in the garbage, feed them to the garbage disposal, it will give that nice smell in the kitchen.) Well, how easy is it to make Orange Marmalade? So easy and very rewarding. I wonder if I can teach our folks in the provinces to start canning Kamias, Santol, mango, sampaloc and many more vegetables?

ORANGE MARMALADE

4 LARGE ORANGES

1 LARGE LEMON

1½ cups water

½ teaspoon baking soda

5 cups sugar

1 foil pouch liquid fruit pectin

I HAVE THE BITTERY TASTE, INCLUDING THE WHITE PART OF THE SKIN. A BATCH HAS MANGO SO IT IS ORANGE-MANGO MARMALADE AND THE LAST BATCH I SCRAPED THE BITTER PART. MY FAVORITE IS THE BITTERY TASTING MARMALADE.

Score orange and lemon peels into 8th lengthwise section.  Remove the peels and discard the white portions with a sharp knife.  Use a food processor to shred the peels.  Bring peels, water and baking soda to boiling.  Cover and simmer for 20 minutes.  Process the fruits in a blender.  Add the fruits and juices and continue boiling for 10 minutes.  Add sugar and mix and bring to a rolling boil for 5 minutes. Quickly add pectin and keep mixing to a rolling boil for a 1 minute.  Skim off foam and ladle into hot sterilized 1 pint canning jar, leaving ¼ inch headspace. Process in boiling water  for  5 minutes.  Remove jars and cool on racks.

Makes 3 pint.

ORANGE MARMALADE. I HAVE THREE KINDS.

THE CLEAR LABEL

I FOUND THE RIGHT SLEEVE FOR MY BEER BOTTLES, IT MADE IT LOOK MORE COMMERCIALLY MADE.

GREAT FOR GIFTS TO NEIGHBORS AND FRIENDS THE GOURMET VINEGAR HAD REACHED LONDON AND OTHER STATES AND THE PHILIPPINES.