Featured Pinch Tips Video
- 4 c
- prepared fruit, about 4 oranges and 2 lemons
- 2 1/2 c
- 1 box
- sure jell fruit pectin
- 1/2 tsp
- butter or margarine
- 5 1/2 c
- sugar, measured in a separate bowl
- canning jars, and lids( 2 piece rings and flats)
1Prepare clean jars and keep hot until ready to use. I put mine in dishwasher on dry cycle. Keep lids and flats hot in a boiler.
3After comes to a boil, reduce heat to medium low and cover and let simmer about 25 minutes stirring occasionally. Measure out exactly 4 cups of prepared fruit in saucepan. Add fruit pectin and then butter to reduce foaming. Bring to a full rolling boil on high heat stirring constantly. Add sugar and bring to full boil again stirring constantly for exactly one minute. Remove from heat and skim off any foam.
4Marmalade should be at a jelly like stage and ready to ladle into jars. If not ready, boil a little longer. Fill jars one at a time within 1/8 inch of top. Add lids and flats and screw tightly. Put jars in hot water bath and bring to a boil. Let boil 10 minutes. Be sure water cover jars by 1 to 2 inches.