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orange marmalade

Orange Marmalade

William Schafer and Isabel D. Wolf


Cooking and Processing Directions

Add 6 cups water to the thinly sliced fruit and simmer until tender. This takes about 30 minutes. Measure the cooked fruit and liquid. Add 1 cup sugar for each cup of fruit and liquid. Cook the boiling mixture to the gel stage of 220° - 222°F. This is best determined with a jelly thermometer. The sheet test may also be used to check for doneness. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.

Processing Time in a Boiling Water Canner for Jams and Jellies

Jar size Elevation Processing time
Half or quarter pints 0-1000 feet 5 minutes
Half or quarter pints 1001-2000 feet 6 minutes
Half or quarter pints 2001-3000 feet 7 minutes
Pints 0-1000 feet 10 minutes
Pints 1001-2000 feet 11 minutes
Pints 2001-3000 feet 12 minutes

Reviewed by Suzanne Driessen 2016

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