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MCP Orange Marmalade
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MCP Orange Marmalade

25 Hr(s) 45 Min(s)
1 Hr(s) 45 Min(s) Prep
24 Hr(s) Cook
Orange marmalade adds a sweet citrus touch to so many recipes. It's even delicious enjoyed simply on a slice of toast.
What You Need
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176 servings
Original recipe yields 176 servings
7 cups prepared fruit (buy about 3-1/2 lb. oranges)
1-1/2 qt. (6 cups) water
1/2 cup juice from 4 lemons
1 box MCP Pectin
1/2 tsp. butter or margarine
9-1/2 cups sugar, measured into separate bowl
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Let's Make It
1
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.
2
Cut off and discard ends of oranges. Thinly slice unpeeled oranges; remove and discard seeds. Combine oranges, 1-1/2 qt. water and lemon juice in 6- or 8-qt. saucepot. Bring to boil. Reduce heat; simmer, uncovered, 1 hour or until orange peels are tender.
3
Measure exactly 7 cups cooked fruit into 6- or 8-qt. stockpot. (If necessary add additional water to measure of cooked fruit to make 7 cups.) Stir in pectin. 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 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4
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 middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Nutrition
Calories
45
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 12g
4%
Dietary Fibers 0g
Sugars 11g
22%
Protein 0g
Vitamin A
0%
Vitamin C
2%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
about 11 (1-cup) jars or 176 servings, 1 Tbsp. each
* 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.
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