Try this Orange Marmalade recipe, or contribute your own.

Still searching for what to cook ?

Name: Orange Marmalade
Prep time: 30 min
Total time: 30 min
Yield: 124
Cuisine: American
Ingredients: 1/2 c Thinly-sliced lemon peel; 1/4 ts Nutmeg; 3 1/2 c Seeded & chopped orange pulp; 1 pk Ball 100% Nat. Fruit Pectin; 1/8 ts Baking soda; 1/2 c Seeded & chopped lemon pulp; 3 c Thinly-sliced orange peel; 2 1/2 c Water; 6 c Sugar

Find the most delicious recipes here

INGREDIENTS

1/2 c Thinly-sliced lemon peel
1/4 ts Nutmeg
3 1/2 c Seeded & chopped orange pulp
1 pk Ball 100% Nat. Fruit Pectin
1/8 ts Baking soda
1/2 c Seeded & chopped lemon pulp
3 c Thinly-sliced orange peel
2 1/2 c Water
6 c Sugar

oz jars

INSTRUCTIONS

Prepare home canning jars and lids according to manufacturers instructions. Combine citrus peel, water, and baking soda in a saucepan. Bring to a boil; reduce heat; simmer, covered, 20 minutes. Add chopped fruit to peels and return to a boil. Reduce heat and simmer, covered, 10 minutes. Measure 5 cups of prepared fruit and pectin in a large saucepot. Bring to a rolling boil; boil hard 1 minute, stirring constantly. Remove from heat. Skim foam and stir, alternately, 5 minutes. Pour hot marmalade into hot jars, leaving 1/4-inch headspace. Process 10 minutes in a boiling water bath canner. Adjust caps. Ball Consumer Newsline Newsletter Consumer Affairs Ball Corporation PO Box 2729 Muncie, IN 47307-0729 Posted to MM-Recipes Digest V4 #237 by rlares@cyberramp.net on Sep 06, 1997

NOTES

Alert editor

Orange Marmalade

1/2 c Thinly-sliced lemon peel 
1/4 ts Nutmeg 
3 1/2 c Seeded & chopped orange pulp 
1 pk Ball 100% Nat. Fruit Pectin 
1/8 ts Baking soda 
1/2 c Seeded & chopped lemon pulp 
3 c Thinly-sliced orange peel 
2 1/2 c Water 
6 c Sugar

Prepare home canning jars and lids according to manufacturers  instructions.    Combine citrus peel, water, and baking soda in a saucepan. Bring to a boil;  reduce heat; simmer, covered, 20 minutes. Add chopped fruit to peels and  return to a boil.    Reduce heat and simmer, covered, 10 minutes.    Measure 5 cups of prepared fruit and pectin in a large saucepot. Bring to a  rolling boil; boil hard 1 minute, stirring constantly.    Remove from heat. Skim foam and stir, alternately, 5 minutes. Pour hot  marmalade into hot jars, leaving 1/4-inch headspace.    Process 10 minutes in a boiling water bath canner. Adjust caps.    Ball Consumer Newsline Newsletter Consumer Affairs Ball Corporation PO Box     2729    Muncie, IN 47307-0729  Posted to MM-Recipes Digest V4 #237 by rlares@cyberramp.net on Sep 06, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 oz jar (31g)
Recipe Makes: 12 4oz jars

Calories: 112
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.3mg		0 %
Potassium 0.6mg		0 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 0g	0 %
	Sugars, other 29g
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.

About Our Nutrition Facts

Calories per serving: 112

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe