Yield: Makes about 7 x 250 ml jars
Prep Time: 60 minutes
Processing Time: 10 Minutes
All the taste of mom’s traditional marmalade, but half the time! Fruit Pectin crystals are a fast and easy way to make good old homemade marmalade. Be sure not to deviate from the ingredient measurements or methods as fruit pectin requires a certain amount of sugar, acid and cooking time to form a proper gel.
- 4 oranges
- 2 lemons
- 2 1/2 cups (625 ml) water
- 1/8 tsp (0.5 ml) baking soda
- 6 1/2 cups (1625 ml) granulated sugar
- 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
• Place 6 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
• Thoroughly wash oranges and lemons; remove peel in large segments. Scrape half of white pith from peel; discard pith. Thinly slice remaining peel and combine with water and baking soda in a stainless steel saucepan. Bring mixture to a boil and boil gently, covered, 20 minutes.
• Using a sharp knife, remove outer membrane from peeled fruit; discard. Working over a bowl to catch juice and pulp, separate segments from membrane; discard membrane and seeds. Combine boiled peel and pulp/juice mixture; cover and boil gently 10 minutes; set aside.
• Measure sugar; set aside.
• Measure 4 cups (1000 ml) prepared citrus mixture into a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved.
• Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam.
• Quickly ladle marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.