Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Orange Marmalade

Homemade marmalade is a sweet gift to hand out during the holiday season.

4.0 by 3 people
6,070 views
Rate me!
  • Makes: 96 servings
  • Serving Size: 1 Tablespoon
  • Yields: 6 half-pints
  • Prep: 55 mins
  • Cook: 5 mins
  • Stand: 2 weeks

Orange Marmalade

Ingredients

Directions

  1. 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).
  2. 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.
  3. 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

Strawberry-Lemon Marmalade:

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

Comments

close
close
close
close
close

Loading... Please wait...