Title: Marmalade in Candied Shells
Categories: Dessert Jam Check
Yield: 5 Servings

5	md	Oranges, unpeeled
2	sm	Lenoms
3	c	Water
6	c	Sugar
1/2	c	Lemon jiuce
4		Candied shells recipe
		Follows

Rinse and thinky slice oranges and lemons, discarding seend. Place in a 5 quart pot, cover with water, and let stand overnight. Bring to a boil and cook, uncovered, for 40 minutes. Remove from heat and and let stand for 4 hours. Stir in Sugar until well blended; bring to a boil over high hear,stirring constantly. Continue boiling, stirring occasionally, until mixture thickens and reaches the jell point (about 20 minutes). Remove from heat and stir in the lemon juice.

>>> Candied Orange Shells<<< Wash 4 large orange shells and cut a 1/2 inch this lid off the top of each. With a curved grapefruit knife, cut fruit pulp away from rind, scraping any remaining membrane from rind with a heavy spoon. Scrape fruit pulp from lid. (Reserve fruit for other uses). Cover shells and lids with cold water; bring to a boil and cook for 20 minutes. Drain well; cool shells.

In a 4-quart pot, combine 6 cups each sugar and water. Add 6 tablespoons glycerin; heat until sugar dissolves. Add shells and lids; bring to a boil over medium-high heat and boil, uncovered, until syrup is medium thick (220* on a candy thermometer). Let shells and lids stand in syrup 24 hours, turning them several times. Bring syrup to a boil again and boil over med-high heat until syrup is thick (232*) turning shells over several times to prevent scorching. Remove shells and lids from syrup carefully; turn each upside down over an inverted paper cup to drain and cool. When cool enough to handle, roll in granutaled sugar, coating completley. Cool thoroughly, fill with marmalade, and secure lids with toothpicks. _______ |:::::| ( Honey ) (_______) Nikki Oliver The Cookie Jar Hopkinsville KY (502)887-2526 1:3621/8 nkoliver@hop-uky.campus.mci.net

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