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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Orange Marmalade

Fruits

orange marmalade

Orange Marmalade

William Schafer, Food Technologist — Department of Food Science and Nutrition and Isabel D. Wolf, Extension Educator — University of Minnesota Extension

Reviewed 2010 by LouAnn Jopp, Extension Educator — Food Safety.

Ingredients

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 hot marmalade into prepared jars and process as previously described.

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