Recipe by - Carla -

Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.

Top Review by SLS

What a fun recipe. I had two large lemons, and many small oranges, so used 2 and 6. The total was 6 cups fruit when measured to add sugar. I had 9 cups of marmalade finished. It has the true marmalade taste, I cooked it 5 minutes longer for a firmer gel, and processed it 10 minutes in a boiling water bath.

Ingredients Nutrition

Directions

  1. Measure chopped fruit and place in heavy saucepan.
  2. Measure equal amounts of water and pour into saucepan.
  3. Bring to boil.
  4. Lower heat and simmer for 5 minutes.
  5. Remove from heat, cover, and let stand in a cool place for 24 hours.
  6. Again bring to a boil and cook over high heat for 10 minutes.
  7. Remove from heat, cover, and let stand in a cool place for another 24 hours.
  8. Measure out fruit mixture.
  9. Add equal amount of sugar.
  10. Again bring to a boil over medium heat.
  11. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
  12. Remove from heat and immediately pour into hot sterilized jars.
  13. Vacuum seal.

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