Orange Marmalade - Ball® Fresh Preserving

By RoketJSquerl

Ingredients

• 4 oranges
• 2 lemons
• 1/8 tsp. baking soda
• 1-1/2 cups water
• 1 3-oz pouch Ball® RealFruit™ Liquid Fruit Pectin
• 1/2 tsp. butter or margarine, optional
• 5 cups sugar
• 6 Ball® (8 oz) half pint glass preserving jars with lids and bands

Details

Servings 1
Adapted from freshpreserving.com

Preparation

Step 1

Directions

PREPARE boiling water canner.

Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

REMOVE peel from oranges and lemons. Scrape off and discard the white pith. Thinly slice peel and place in baking soda and water in a 6-to-8-quart saucepan. Cook 20 minutes, covered. Remove membrane from fruit pulp. Chop fruit, reserving juice (there should be about 3 cups fruit). Add fruit and juice to peel mixture. Simmer 10 minutes, covered.

COMBINE prepared fruit with lemon juice and sugar in a 6-to-8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Over high heat bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.

ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary

PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.