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7 (1-cup) jars or 112 servings, 1 Tbsp. each
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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.
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.
* 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.
I gave it a 4 because it tell me how to process the *****, do you crush it or do you chop it up?
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!
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....