Homemade Orange Marmalade
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 66.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 0.4 g
- Protein: 0.1 g
View full nutritional breakdown of Homemade Orange Marmalade calories by ingredient
Introduction
Orange Marmalade is an essential element to entertaining guest s for breakfast. A teaspoon spread on a piece of toast adds a smile to the sleepiest face! Orange Marmalade is an essential element to entertaining guest s for breakfast. A teaspoon spread on a piece of toast adds a smile to the sleepiest face!Number of Servings: 25
Ingredients
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5 Large Oranges
1 Large Lemon
2c Granulated Sugar
2c Splenda
4c Water
Directions
1. Pick oranges and lemons with a good quality skin.
2. Wash them well and remove stems and any blemishes.
3. Cut into quarters and remove all of the seeds.
4. Process in food processor until most chunks or peel are fairly small and uniform.
5. Pour in to stainless steel sauce pan.
6. Add water and bring to a boil over medium heat, stirring often.
7. Turn heat as low as possible and simmer gently, stirring often, for about 20 minutes.
8. Remove from the heat and stir in the sugar until it dissolves.
9. Bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours.
10. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. If runny, continue cooking it and if it's too hard, add more water.
11. Cook the marmalade until it reaches 220 degrees F on a candy thermometer.
*If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done.
12. If done, remove from fire and carefully remove any foam from the juice.
13 Transfer the mixture to sterile jars, leaving 1/2 inch headspace from the top.
14. Wipe the rims thoroughly with a clean damp paper towel, and seal immediately with the lids.
15. Process jars in a water bath for 10 minutes.
Refrigerate after seal has been broken.
2. Wash them well and remove stems and any blemishes.
3. Cut into quarters and remove all of the seeds.
4. Process in food processor until most chunks or peel are fairly small and uniform.
5. Pour in to stainless steel sauce pan.
6. Add water and bring to a boil over medium heat, stirring often.
7. Turn heat as low as possible and simmer gently, stirring often, for about 20 minutes.
8. Remove from the heat and stir in the sugar until it dissolves.
9. Bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours.
10. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. If runny, continue cooking it and if it's too hard, add more water.
11. Cook the marmalade until it reaches 220 degrees F on a candy thermometer.
*If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done.
12. If done, remove from fire and carefully remove any foam from the juice.
13 Transfer the mixture to sterile jars, leaving 1/2 inch headspace from the top.
14. Wipe the rims thoroughly with a clean damp paper towel, and seal immediately with the lids.
15. Process jars in a water bath for 10 minutes.
Refrigerate after seal has been broken.
Member Ratings For This Recipe
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