SURE.JELL Orange Marmalade

4.8
(12) 11 Reviews
Prep Time
1
hr.
Total Time
1
hr.
Servings

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

Fresh oranges and lemons, sugar and fruit pectin are cooked briefly, then processed in a canner for jars of scrumptious 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.

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
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 10g
Protein 0g
   
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

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  • jake70392 | Tue, May 19 2015 9:25 PM

    I gave it a 4 because it tell me how to process the *****, do you crush it or do you chop it up?

  • mintaann | Tue, Jan 28 2014 6:02 PM

    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!

  • Woolymama | Thu, Jan 31 2013 11:48 PM

    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....

K:785 v0:52014