Combine all ingerdients in a large saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick (mixture will continue to thicken as it cools). Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks. Recipe by: Cooking Light Posted to EAT-LF Digest by firstname.lastname@example.org on Apr 16, 1999,
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 40 servings|
|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 0.3mg||0 %|
|Potassium 1.6mg||0 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 30.1g|
|Protein 0g||0 %|
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Calories per serving: 116
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