Orange Marmalade
- 1 medium orange
- 1 medium tangerine
- 1 medium lemon
- 1 1/2 cups water
- 1/8 teaspoon baking soda
- 3 cups sugar
- 1 (3-oz.) pkg. liquid fruit pectin
Directions
- 1MICROWAVE DIRECTIONS: Score outer peel of fruit into quarters. Remove thin layer of peel a quarter at a time. Discard white membrane from peel and fruit. Cut peel into very thin strips. In 2-quart microwave-safe bowl, combine peel, water and soda. Cover; microwave on HIGH for 5 to 8 minutes or until mixture comes to a full rolling boil; continue to boil for 10 minutes, stirring once halfway through cooking.
- 2Meanwhile, in shallow bowl, finely chop fruit, being careful not to lose any juice. Add fruit with juice to peel mixture. Cover; microwave on HIGH for 3 to 4 minutes or until mixture comes to full rolling boil; continue to boil for 10 minutes, stirring once halfway through cooking. Stir sugar and pectin into 2 cups of fruit mixture; discard excess mixture. Microwave on HIGH for 6 1/2 to 9 minutes or until mixture comes to full rolling boil, stirring twice during cooking. Continue to boil for 1 minute.
- 3Spoon into 3 clean, hot 8-oz. jars; screw lids on firmly. Cool several hours. Store in refrigerator up to 3 weeks or in freezer up to 3 months.
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