Orange Marmalade

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

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4.0 by 4 people

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  • Makes: 96 servings
  • Serving Size: 1 Tablespoon
  • Makes: 6 half-pints
  • Prep: 55 mins
  • Cook: 5 mins
  • Stand: 2 weeks

Orange Marmalade

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4.0 by 4 people

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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.

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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
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