About This Painting:
Step1Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the jars hot by transferring them to a cookie tray and placing them in a 200-degree F oven.
Step2Prepare the lids by placing them in a saucepan of gently boiling water.
Step3Peel the skin from the oranges and lemons, allowing only a small portion of the white underskin to remain. Cut the peel into very thin slices.
Step4Place the peel and 1 1/2 c. water into a medium-sized pot. Cover and simmer for 20 minutes, stirring occasionally.
Step5Cut and peel off all white membrane and skin from the fruit sections and discard it. Chop the fruit and reserve all the juice. Add fruit and juice to the rind and water. Cover and simmer for 10 minutes, stirring occasionally.
Step6Place the fruit into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring the fruit to a full rolling boil over high heat, stirring constantly.
Step7Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute.
Step8Remove the marmalade from the heat and skim off and discard any foam using a metal spoon. Ladle the marmalade into a liquid measuring cup and fill jars immediately to within 1/8 inch of the tops.
Step9Wipe the jar rims and threads with a clean, damp cloth.
Step10Remove the jar lids from boiling water using tongs, and place them on a paper towel. Wipe them dry.
Step11Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.
Step12Check the seals after 1 hour to make sure the lids are curving down.
oil on canvas mounted on panel(RayMar)
Size: 6 in X 8 in (15.2 cm X 20.3 cm)
Price: $100 USD
How to Purchase: This painting is now available
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