Comida Kraft
Recipe Box

SURE.JELL Orange Marmalade

SURE.JELL Orange Marmalade is rated 4.5 out of 5 by 10.
Prep Time
1
hr.
Total Time
1
hr.
Servings

7 (1-cup) jars or 112 servings, 1 Tbsp. each

Combine fresh oranges and lemons for SUREJELL orange marmalade. Add sugar and fruit pectin, cook briefly, then process in a canner for homemade 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.
  • 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.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

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

  • 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Nutritional Information

Serving Size 7 (1-cup) jars or 112 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 40
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 10g
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 5 out of 5 by from This was a fabulous - & fabulously easy - recipe; I made 6 batches! This was a fabulous - & fabulously easy - recipe; I made 6 batches! I ended up adding a cup or 2 more sugar to each batch, because I like my marmalade less bitter/sweeter, and it worked out just fine. Woolymama - to prevent your zest from floating, first, make sure you have NO pith (it floats!), and then cut the zest into very, very thin (1/16") strips. Next, chop those strips into short pieces (3/8" or less). Not only will the thin, small strips stay suspended throughout the maramlade, but they will be easier/more enjoyable/less noticeable to eat. Good luck!
Date published: 2014-01-29
Rated 5 out of 5 by from I made this using blood oranges and lemons like I said I'd try....it is so beautiful....red color,... I made this using blood oranges and lemons like I said I'd try....it is so beautiful....red color, taste like strong oranges with a hint of berry flavor in it. I think this one is a new favorite, blood oranges are a wonderful fruit, you should all try it, they are in season in the mid west Jan-April, not that expensive when in season. Only thing I notice is that w/ the water in the recipe its really important to boil that down w/ the rind or the jam won't set....measure after cooked and before adding pectin or sugar! Very important.
Date published: 2005-09-09
Rated 4 out of 5 by from I love this recipe, but didn't give it the last star because I always get float with the rind. I love this recipe, but didn't give it the last star because I always get float with the rind. Does anyone else have this problem? If not, any hints on what to do to stop this from happening? I have left the marm to set for 5 minutes after cooking to let it start to set up to see if this would help, but not. I have also cooked down the water/peel to see if this would release more air from the cells, not. Please help if you can....
Date published: 2013-02-01
Rated 5 out of 5 by from All the prep work was worth it-great flavor and texture. All the prep work was worth it-great flavor and texture. I followed the advice of another reviewer and made this recipe a second time with all lemons-outstanding!
Date published: 2010-06-17
Rated 5 out of 5 by from Easy and Very, very good. Easy and Very, very good. Using all lemons for this recipe is also very tasty.
Date published: 2006-03-14
Rated 5 out of 5 by from This is wonderful. This is wonderful. Rave reviews from all who tried it!
Date published: 2007-09-01
Rated 5 out of 5 by from I've made this one over 5 times. I've made this one over 5 times. Many repeat buyers !
Date published: 2002-10-11
Rated 5 out of 5 by from Easy recipe with good results. Easy recipe with good results.
Date published: 2005-03-16
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