Orange Marmalade
A tangy-sweet preserve that brings the vibrant essence of citrus fruits to your breakfast table.
Ingredients
Fruits
- 4 medium medium oranges Choose ripe, fresh oranges for the best flavor.
- 2 medium medium lemons Use fresh lemons to complement the oranges.
Preserving Ingredients
- 2.5 cups water To boil the fruit peels.
- 1/8 teaspoon baking soda Helps soften the peels during cooking.
- 1 box SURE-JELL Fruit Pectin Essential for proper gelling.
- 1/2 teaspoon butter or margarine Reduces foam during cooking.
- 5.5 cups sugar Adjust sweetness to taste, but follow the recipe for gelling.
Instructions
Preparation
- Clean your canning equipment by washing jars with hot, soapy water and rinsing thoroughly.
- Peel the colored parts of the oranges and lemons, avoiding the white pith.
- Slice the colored skin into thin strips.
Cooking the Peels
- In a large saucepan, combine the slivered peels, water, and baking soda. Bring to a boil and simmer for about 20 minutes.
- Chop the flesh of the oranges and lemons, discarding any seeds, and add to the saucepan. Cover and simmer for another 10 minutes.
Combining Ingredients
- Measure out 4 cups of the simmered mixture into an 8-quart saucepot. Stir in the fruit pectin and butter.
Boiling
- Bring the mixture to a rolling boil, stirring constantly. Then add all the sugar at once and stir until fully dissolved.
- Allow to boil vigorously for one minute, skimming off any foam that forms on top.
Filling Jars
- Carefully fill hot sterilized jars with hot marmalade, leaving about a 1/4 inch of space at the top.
- Wipe the rims of the jars with a clean cloth to ensure a good seal.
- Seal the jars with lids and process them in a boiling-water canner for five minutes.
Cooling
- Let the jars cool at room temperature. Listen for the 'pop' sound indicating they have sealed successfully.
Notes
Experiment with flavors by adding spices or other fruits to create variations.