SURE.JELL ORANGE MARMALADE
Combine fresh oranges and lemons for SUREJELL orange marmalade. Add sugar and fruit pectin, cook briefly, then process in a canner for homemade marmalade.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
ORANGE MARMALADE
Cant wait for winter. Hot buttered biscuits on cold mornings with hot marmalade
Provided by Betty Warren
Categories Fruit Sauces
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Prepare clean jars and keep hot until ready to use. I put mine in dishwasher on dry cycle. Keep lids and flats hot in a boiler.
- 2. Wash oranges and lemons and cut ends off. Cut in quarters and remove white membrane from middle and all seeds. Thinly slice oranges and lemons and put in medium saucepan. Add water and bring to a boil.
- 3. After comes to a boil, reduce heat to medium low and cover and let simmer about 25 minutes stirring occasionally. Measure out exactly 4 cups of prepared fruit in saucepan. Add fruit pectin and then butter to reduce foaming. Bring to a full rolling boil on high heat stirring constantly. Add sugar and bring to full boil again stirring constantly for exactly one minute. Remove from heat and skim off any foam.
- 4. Marmalade should be at a jelly like stage and ready to ladle into jars. If not ready, boil a little longer. Fill jars one at a time within 1/8 inch of top. Add lids and flats and screw tightly. Put jars in hot water bath and bring to a boil. Let boil 10 minutes. Be sure water cover jars by 1 to 2 inches.
- 5. After the 10 minutes, remove jars with thongs and place on dry towel away from drafts until they are all sealed. If for some reason one doesnt seal, store it in refrigerator
SURE-JELL ORANGE FREEZER MARMALADE
Make and store this tasty SURE-JELL Orange Freezer Marmalade to have on hand for any occasion. Whether you're hosting a tea party or looking for the perfect sweet spread, we've got you covered. Try it today!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL ORANGE MARMALADE
Combine fresh oranges and lemons for SUREJELL orange marmalade. Add sugar and fruit pectin, cook briefly, then process in a canner for homemade marmalade
Provided by Cathleen Colbert
Categories Jellies
Time 1h45m
Yield 12 half pints, 112 serving(s)
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 minute Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.).
Nutrition Facts : Calories 42.1, Sodium 2.7, Carbohydrate 10.9, Fiber 0.2, Sugar 10.3, Protein 0.1
SURE.JELL® THREE-CITRUS MARMALADE
Bring together orange, lime and grapefruit flavors with our SURE.JELL Three-Citrus Marmalade. Our citrus marmalade is the perfect mix of sweet and sour.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from half each of the orange and lime using a vegetable peeler. Cut removed peels into thin slivers. Place in 4-qt. saucepan. Add water and baking soda; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; cover and simmer 20 min. Remove and discard remaining colored and white parts of peels from the orange and lime. Finely chop the fruit, reserving any juice; set aside.
- Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice. Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
SURE.JELL ORANGE LOWER SUGAR MARMALADE
Enjoy the sweet citrus flavor of SURE.JELL Orange Lower Sugar Marmalade. Perfect for savoring at home or gifting, this lower sugar marmalade will have all your loved ones thinking you're quite the sweet pea.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling jars.
- Remove colored part of peel from oranges and lemons using vegetable peeler. Finely chop or grind removed peel into thin slivers; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside.
- Place fruit peels, water and baking soda in large saucepan. Bring to boil on high heat. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add reserved fruit and juice; cover and simmer an additional 10 min. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. stockpot.
- Mix 1/4 cup of the sugar and pectin in small bowl. Add to fruit in stockpot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Marmalade sets slowly and may take up to 1 week to set completely.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL 'PEARADISE' PEAR MARMALADE
Get deliciousness and Healthy Living creds in our SURE JELL 'Pearadise' Pear Marmalade! Enjoy this pear marmalade as a dessert ingredient or spread onto toast.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 8
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and core pears. Finely chop or grind pears. Measure exactly 3 cups prepared pears into 6- or 8-qt. saucepot. Use vegetable peeler to remove colored parts of peels from orange and lemon; cut peels into thin slivers. Add to pears in saucepot.
- Remove and discard remaining white parts of peels from orange and lemon. Chop fruit, reserving any juice; add to ingredients in saucepot along with the pineapple and cherries; mix well. Stir in pectin. Add butter. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar; stir. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jars in cool, dry, dark place up to 1 year. Refrigerate opened jars up to 3 weeks.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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