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  • SURE.JELL for Less or No Sugar Needed Recipes - Orange Marmalade

SURE.JELL for Less or No Sugar Needed Recipes - Orange Marmalade

SURE.JELL for Less or No Sugar Needed Recipes - Orange Marmalade is rated 4.0 out of 5 by 1.
Prep Time
1
hr.
Total Time
1
hr.
Servings

About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Want friends and family to think you're a sweet pea? Make—and share!—this SURE.JELL for Less or No Sugar Needed Recipes - Orange Marmalade.

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What You Need

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Make It

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  • 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.

Altitude Chart for Cooked Jams and Jellies

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Servings

  • About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Healthy Living

  • Low fat
  • Low sodium
  • Generally Nutritious

Diet Exchange

  • 1/2 Carbohydrate

Nutrition Bonus

Use this fat-free lower-sugar mamalade in place of a fat-based spread on toasted bread slices or split bagels.

Nutritional Information

Serving Size About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 25
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 5mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 7g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Takes a long time to make , plus a long jell time , but my kids think it's worth it Takes a long time to make , plus a long jell time , but my kids think it's worth it
Date published: 2003-07-08
  • 2016-08-24T10:09CST
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