Marilyn, a neighbor just gave me a bag of wild oranges

[lana-in-fl]

and I thought I'd make marmalade. I googled to see if I needed to do it differently from my usual marmalade, and the first thing I found was your recipe!

I usually use equal amounts of sugar and boiled pulp, but I see you used 5 cups sugar to 3 cups pulp. That's what I needed to know. Thanks!

I don't do it quite the same way - I'm too lazy. I slice/blend, then soak in water overnight. The next day I cook it until everything is tender, then let it cool for easier measuring of the pulp, so it can be even the third day that I add the sugar, cook and bottle. I find this much less stressful.

 

[marilynfl]

ah Lana, thank you for the vote of confidence, but that is "another" Marilyn in FL. An obviously

successful canner who...unlike me...knew what she was doing.

If you can stand the complete and utter lack of paragraph spacing, indentations, and missing punctuation that Epicurious has wrought with their newer and better website (along with the destruction of Gail's Swap) you can read about my first marmalade experience with Marjorie Kinnan Rawlings.

Actually, by the time I was done, I ended up with a batch that was really tasty, but very thin and barely set. But very tasty.

I hope--in whatever orange grove Marge is tending up in heaven--that she'll realize this fourth grader finally understood about the deer.

http://boards.epicurious.com/thread.jspa?threadID=61892

 

[lana-in-fl]

Well. you were successful in the end!

Sorry about the misidentification. smileys/smile.gif

I'm just about to chop and soak the citrus. We'll see how it goes.