Try this Orange Lemon Marmalade recipe, or contribute your own.
Suggest a better descriptionSugar, about 5-1/2 cups (1320 mL) Add water to fruit and simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid. Add 1 cup (240 mL) sugar for each cup (240 mL) of fruit mixture. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly to jellying point, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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