ORANGE MARMALADE
Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.
Provided by - Carla -
Categories Breakfast
Yield 6 half-pint jars, 1 serving(s)
Number Of Ingredients 4
Steps:
- Measure chopped fruit and place in heavy saucepan.
- Measure equal amounts of water and pour into saucepan.
- Bring to boil.
- Lower heat and simmer for 5 minutes.
- Remove from heat, cover, and let stand in a cool place for 24 hours.
- Again bring to a boil and cook over high heat for 10 minutes.
- Remove from heat, cover, and let stand in a cool place for another 24 hours.
- Measure out fruit mixture.
- Add equal amount of sugar.
- Again bring to a boil over medium heat.
- Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
- Remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.
Nutrition Facts : Calories 235.2, Fat 1, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 62.4, Fiber 14.3, Sugar 41.1, Protein 5.6
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