Monday, March 19, 2012

Orange Marmalade

Start with 4 fresh, washed seedless oranges cut into small sections with the skin on.Put orange sections into a food processor (I used my Bullet)and pulse until oranges and skin very small pieces. Yes, that is an upside down pineapple in the background. I ripen pineapples upside down so they last longer and juices filter down to other end. : )Put into medium sauce pan and add 1/2 - 3/4 cup granulated sugar
and 6 tablespoons water. Bring to a gentle boil for 15 minutes. Cool and put in jars. Put in refridgerator. I did not cool mine, as I was proceeding on to canning in jars and the orange marmalade went into jars hot prior to canning bath.


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