Orange Marmalade
A classic spread that balances sweetness and tartness, perfect for breakfast or various dishes.
Ingredients
For the Marmalade
- 4 medium oranges Choose ripe and firm oranges
- 2 medium lemons Select fresh lemons for added tartness
- 2.5 cups water For cooking the peels
- 1/8 tsp baking soda Helps to soften the peels
- 1 box SURE-JELL Fruit Pectin Consider low-sugar pectin or Pamona’s as alternatives
- 1/2 tsp butter or margarine Reduces foaming during cooking
- 5.5 cups sugar Measured into a separate bowl
Instructions
Preparation
- Prepare your canning equipment by cleaning jars with hot soapy water and rinsing them.
- Carefully peel the colored part of the oranges and lemons with a vegetable peeler, avoiding the bitter white pith. Slice the peels into thin, uniform strips.
Cooking
- In a large saucepan, combine the slivered peels, water, and baking soda. Boil over medium heat, then lower heat and simmer for 20 minutes, stirring occasionally.
- Add chopped flesh of oranges and lemons (removing seeds) and simmer covered for another 10 minutes.
- Measure out four cups of the mixture and transfer to an 8-quart saucepot. Stir in the SURE-JELL and butter.
- Bring to a rolling boil over high heat, stirring constantly. Add all sugar at once, stir vigorously, and maintain a rolling boil for 1 full minute.
- Skim any foam off the surface. Fill prepared jars with hot marmalade, leaving 1/4 inch of headspace, wipe rims, and place lids.
- Process jars in a boiling-water canner for five minutes. Cool jars upright on a towel and check seals.
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Notes
Store in a cool, dark place. Refrigerate opened jars and consume within a few weeks. Use a clean spoon for serving.