SURE.JELL Orange Marmalade

Name: SURE.JELL Orange Marmalade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 1 teaspoons butter or margarine; 946 milliliters prepared fruit (buy about 4 medium oranges and 2 medium lemons); 1 box SURE-JELL Fruit Pectin; 1 liters sugar, measured into separate bowl; 473 milliliters water

SURE.JELL Orange Marmalade might be just the condiment you are searching for. This gluten free, fodmap friendly, and vegetarian recipe serves 1. One serving contains 4591 calories, 5g of protein, and 3g of fat. If you have baking soda, butter, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain jars well before filling.

Remove colored part of peel from oranges and lemons using vegetable peeler.

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Vegetable

Orange

Lemon

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Peeler

Cut into thin slivers.

Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally.

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Baking Soda

Water

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Sauce Pan

Add the fruit and juice. Cover and simmer an additional 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.

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Fruit

Juice

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Pot

Stir pectin into prepared fruit in saucepot.

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Pectin

Fruit

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Pot

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Butter

Sugar

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Equipment you will use

Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.

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Water

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)