Tangy Orange Marmalade
Tangy Orange Marmalade recipe
Yield
72 servingsPrep
10 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
oranges
|
|
| 2 | each |
lemons
|
|
| 1 ½ | cups |
water
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 6 | cups |
sugar
|
|
| 3 | ounces |
liquid pectin
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
oranges
|
|
| 2 | each |
lemons
|
|
| 355 | ml |
water
|
|
| 0.6 | ml |
baking soda
|
|
| 1.4 | l |
sugar
|
|
| 86.7 | ml/g |
liquid pectin
|
* |
Directions
Wash fruit; remove peel in quarters, and cut rind into fine slivers.
Add water and baking soda.
Bring to a boil. cover and simmer 20 minutes, stirring occasionally.
Dice pulp, discarding center membrane and seeds.
Add pulp and juice to undrained rind.
Cover. Simmer for 10 minutes.
Measure 3½ cups of the mixture into a large saucepan.
Add sugar and mix well.
Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat; stir in pectin immediately.
Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes.
Ladle into hot sterilized jars and seal with paraffin.
