Subject: Orange Marmalade
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 30 2001 - 10:03:59 EST
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F O O D F U N N Y
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Here is yet another from the mysterious "DRSPAGHETI":
A young man at his first job as a waiter in a diner has a large
trucker sit down at the counter and order, "Gimme 3 flat tires and a
couple of headlights."
Bewildered he goes to the kitchen and tells the cook, "I think this
guy's in the wrong store, look at what he ordered!"
The cook says, "He wants 3 pancakes and 2 eggs sunny-side up."
The waiter takes a bowl of beans to the trucker. He looks at it and
growls, "What's this? I didn't order this!"
The young man tells him, "The cook says that while you're waiting for
your parts you might as well gas up!"
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T O D A Y ' S R E C I P E
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This recipe for my favorite fruit preserve calls for the standard
sweet Valencia orange that is available to most American cooks, but
if you can get bitter Seville oranges, please use them instead.
Orange Marmalade
3 lbs (1.5 Kg) Valencia oranges
8 to 10 cups (2 - 2.5 L) granulated sugar
Slice the oranges as thinly as possible and discard the ends. Remove
all the seeds and tie the orange pieces in a square of doubled
cheesecloth. Place in a nonreactive bowl with enough water to cover
and let stand overnight. Measure the oranges and water into a wide,
shallow, nonreactive pan. Add an equal volume of sugar and cook over
low heat until sugar is dissolved. Raise heat to medium-high and
cook, stirring frequently and skimming off the foam as it rises, until
temperature reaches 220F (105C), about 1/2 hour. Remove marmalade
from heat. To test for consistency, drop a little marmalade on a
saucer and put the saucer into the freezer until marmalade is cold,
about 5 minutes. Tip the saucer: the marmalade should just barely
run. If too thin, return the marmalade to medium-high heat and cook,
testing often, until it has reached the right consistency. Put
marmalade into hot, sterilized pint or half-pint jars. Store in
refrigerator up to 1 month or, for longer storage, seal according to
reliable canning instructions. Makes about 4 pints (2 L).
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