teaspoon baking soda
6 ounce package (1 foil pouch) liquid fruit pectin
- Score orange and lemon peels into 4 lengthwise sections; remove the peels with your fingers. Scrape off bitter white portions and discard; cut peels into thin strips. In a large saucepan, bring peels, water, and baking soda to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section fruits, reserving juices; discard seeds. Add fruits and juices to peels. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups mixture).
- In an 8- to 10-quart heavy pot, combine fruit mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
- Ladle into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on racks. Allow the marmalade to set for 2 weeks before serving.
From the Test Kitchen
Prepare as above, except omit oranges and increase to 2 lemons. Reduce water to 1/2 cup. Crush 5 cups fresh hulled strawberries; measure 3 cups crushed strawberries. Stir into mixture with the lemon sections.
Nutrition Facts(Orange Marmalade)
- Per serving:
- 44 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 2 mg sodium,
- 11 g carb.,
- 0 g fiber,
- 11 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet