2.3 cups fruit prepared (buy 3 medium navel oranges)
1 box sure-jell fruit pectin
2 Tbsp juice of lemon fresh
4.3 cups sugar
0.8 cup water
Equipment
bowl
sauce pan
peeler
Directions
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Remove colored part of peel from the oranges using a vegetable peeler.
Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice.
Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar.
Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min.
Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids.
Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
