- December 24, 2011 at 11:25 pm #301749
I made a few of these for gift giving this Christmas. They were a HUGE hit!! 🙂
My MIL actually opened one for dinner for the rolls…very tasty!
8 cups of finely diced oranges
4 cups sugar
3 to 4-inch length of ginger, peeled and minced finely
2 lemons, juiced
1 packet liquid pectin
In a large, non-reactive pot, bring oranges, sugar, ginger and lemon juice to a boil. Turn heat down a bit and let cook for about 20 minutes, to give the orange peels a chance to soften. After they’ve softened a bit, add the pectin packet and let the mixture cook for another 10 minutes, stirring frequently. When the marmalade coats the back of the stirring spoon smoothly, it’s done.
If you want to can the marmalade, pour it into hot, sterilized jars. Wipe the rims of the jars off with the edge of a super clean dish towel dipped in boiling water, apply new lids (you can reuse the canning jars and the screw-on bands, but not the lids) and screw the bands on. Lower the filled jars into a hot water bath and process for 15 minutes. Soon after you remove them from the water bath, the jars should let you know that they’ve sealed by letting out a pinging noise. If you miss that sound, tap on the top of the jar. If the lid gives at all, the jar did not seal. Best to store those in the fridge.
- April 28, 2012 at 3:25 am #431851
Can make this a No Sugar Added recipe by:
Substituting 1 cup Splenda for the sugar and make sure to use the low/no sugar Sure Jell. 🙂
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