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Ingredients
- 4 medium Florida Oranges
- 1 lemon
- 1 ½ cups water
- ⅛ tsp. baking soda
- 5 cups sugar
- ½ (6-oz.) package liquid fruit pectin*
- 5 to 6 glass half-pint canning jars
Instructions
- Using a paring knife, score the peels of the Florida Oranges and lemon into 4 sections lengthwise. Remove the peels and scrape off the white pith. Cut the peels into very thin strips.
- In a saucepan, combine citrus peels, water and baking soda and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Do not drain.
- Section the peeled Florida Oranges and lemon over a bowl to catch the juice. Discard the seeds.
- Add fruit sections and reserved juice to the saucepan and return to boiling. Reduce heat, cover and simmer for 10 minutes or until thick.
- In a 10 quart Dutch oven, combine 3 cups of the fruit mixture with the sugar and bring to a full rolling boil. Quickly stir in the pectin and return to boiling. Cook and stir, uncovered, for 1 minute. Remove from heat and skim off foam.
- Immediately ladle the mixture into hot, sterilized half-pint jars, leaving ¼-inch of head space. Adjust lids and process in a boiling-water canner for 15 minutes.
- Remove from canner and let cool overnight. Marmalade may take up to 2 weeks to set.
Nutrition Facts
6 servings
Serving size(366g)
Amount per serving
Calories1040
% Daily Value*
Total Fat 23g36%
Saturated Fat 14g87%
Trans Fat
Cholesterol 69mg23%
Sodium 208mg9%
Total Carbohydrate 212g71%
Dietary Fiber 5g20%
Total Sugars 183g
Protein 7g15%
Vitamin D 0mcg0%
Calcium 255mg26%
Iron 1mg6%
Potassium 448mg13%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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