Try this Orange Marmalade recipe, or contribute your own.
Suggest a better descriptionMakes about 6 cups
Completely remove the colored part of peel from oranges and lemons. Chop and set aside. A vegetable peeler is good for this. Peel and discard the white part of peel from the fruit. Chop fruit, saving juice and set aside. Place peels, 2-1/2 cups water and 1/8 teaspoon baking soda in saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occassionally. Add fruit and juice and simmer 10 minutes.
Measure 4 cups of cooked fruit and juice mixture and place in a kettle. Add 1 box of Sure Jell pectin. Stir thoroughly. Heat until rolling boil. Add sugar all at once and stir well.
While stirring, heat to a rolling boil. Boil for 2 minutes. Take off heat. let sit just a minute. Pour into jars and seal. BWB for 10 minutes. Sometimes this can take several days to a couple weeks to set up.
It came out well and tasted oh so good!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Cup (740g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 2376 | ||
Calories from Fat: 2 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 223.4mg | 6 % | |
Total Carbohydrate 614g | 181 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 610.6g | ||
Protein 1.2g | 2 % | |
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. |
Calories per serving: 2376
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.