Orange Marmalade


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Try this fantastic spread that is delicious on toast, bagels or croissants.

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  • 3 C. prepared fruit (buy about 3 medium oranges and 2 medium lemons)
  • 1 1/2 C. water
  • 1/8 tsp. baking soda
  • 5 C. sugar, measured into separate bowl
  • 1/2 tsp. butter or margarine
  • 1 pouch CERTO Fruit Pectin

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Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers, finely chop or grind; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside. Place peels, water and baking soda in saucepot. Bring to boil over high heat. Reduce heat; cover and simmer 20 min., stirring occasionally. Add reserved fruit and juice; cover.

Simmer an additional 10 min. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot.

Stir sugar into prepared fruit in saucepot. 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 pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. 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. Remove jars and place upright on a 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.)

Yield: About 6 (1-cup) jars or 96 servings, 1 Tbs. each

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