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Ingredients
- 4 medium Florida Oranges
- 1 lemon
- 1 ½ cups water
- ⅛ tsp. baking soda
- 5 cups sugar
- ½ (6-oz.) package liquid fruit pectin*
- 5 to 6 glass half-pint canning jars
*Look for pectin in the canning supplies area of the supermarket.
Instructions
- Using a paring knife, score the peels of the Florida Oranges and lemon into 4 sections lengthwise. Remove the peels and scrape off the white pith. Cut the peels into very thin strips.
- In a saucepan, combine citrus peels, water and baking soda and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Do not drain.
- Section the peeled Florida Oranges and lemon over a bowl to catch the juice. Discard the seeds.
- Add fruit sections and reserved juice to the saucepan and return to boiling. Reduce heat, cover and simmer for 10 minutes or until thick.
- In a 10 quart Dutch oven, combine 3 cups of the fruit mixture with the sugar and bring to a full rolling boil. Quickly stir in the pectin and return to boiling. Cook and stir, uncovered, for 1 minute. Remove from heat and skim off foam.
- Immediately ladle the mixture into hot, sterilized half-pint jars, leaving ¼-inch of head space. Adjust lids and process in a boiling-water canner for 15 minutes.
- Remove from canner and let cool overnight. Marmalade may take up to 2 weeks to set.
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