|Nutritional Guidelines (per serving)|
|Servings: 6-7 half-pints (96-112 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apples and oranges are combined in this easy marmalade recipe. The apple marmalade is flavored with thinly sliced orange.
The marmalade is made without added pectin, so you should use a reliable candy thermometer. If you have no candy thermometer and no way to get one before you make the marmalade, you can use the cold plate test. See the expert tips, below, for instructions.
- 3 pounds/8 cups apples (tart and thinly sliced)
- 1 orange
- 1 1/2 cups water
- 5 cups sugar
- 2 tablespoons lemon juice
Fill a boiling water bath canner with water. Add 7 half-pint canning jars to the water and bring to a boil. Reduce heat to low and keep the water simmering while you prepare the fruit.
Put the lids in a saucepan and bring to a simmer. Do not boil. Keep the lids hot while you prepare the fruit.
Wash, peel, quarter, and core the apples. Slice the apples thinly; measure 8 cups (2 quarts).
Quarter the orange, remove the seeds, and slice very thinly.
Heat the1 1/2 cups of water and sugar until the sugar has dissolved. Add the lemon juice and fruit.
Boil the fruit and syrup mixture rapidly, stirring constantly, to 9 degrees F above the boiling point of water at your altitude, or about 221 F to 222 F at normal altitude. or until the mixture thickens. If you don't have a candy or jelly thermometer, see the test methods below.
Remove from heat; skim off foam.
Pour immediately into the hot, sterile canning jars, leaving 1/4-inch headspace. Wipe the rims and threads with a clean damp cloth or paper towels and position the lids. Screw the rings on to fingertip tightness. Do not overtighten.
Put the filled jars in the canner. If the water does is not at least 1 inch above the jar tops, add hot water. Bring to a boil; reduce heat to a gently boil. Process for 5 minutes after the water comes to a boil. (10 minutes for altitudes from 1,001 to 6,000 feet, 15 minutes for an altitude above 6000 feet)
Testing for the Jelly Point
Two ways to test for jelling if you don't have access to a reliable thermometer are sheeting and the cold plate method.
For the sheeting method, dip a cool metal spoon into the boiling marmalade. Raise it out of the mixture and hold it over the pan. Turn the spoon so the mixture will run out. If the marmalade forms drops that combine to form a sheet that hangs off the spoon, it is done.
For the cold plate method, place a few small plates in the freezer. When you think the marmalade might be done, take a plate out of the freezer. Drop a teaspoon of hot marmalade on the cold plate. Let it stand for about 30 seconds and then tip the plate to the side. If it's done, the marmalade will move only slightly.
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