Orange Marmalade
Sure Jell

Prep Time: 1 hr 0 min
Total Time: 1 hr 0 min
Makes: about 8 (1-cup) jars.

5-1/2 cups prepared fruit (buy 8 medium oranges and 2 medium lemons)
2-1/2 cups water
1/8 tsp. baking soda
4 cups sugar, measured into separate bowl, divided
1 box SURE.JELL for Lower Sugar Recipes Fruit Pectin
1/2 tsp. butter or margarine (optional)

BRING boiling-water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour
boiling water over flat lids in saucepan off the heat. Let stand in
hot water until ready to use. Drain well before filling.
REMOVE colored part of peel from oranges and lemons using vegetable
peeler. Finely chop or grind removed peel into thin slivers; set
aside. Peel and discard remaining white part of peel from fruit. Chop
fruit pulp, reserving any juice; set aside.

PLACE peels, water and baking soda in large saucepan. Bring to boil on
high heat. Reduce heat to medium-low; cover and simmer 20 minutes,
stirring occasionally. Add reserved fruit and juice; cover and simmer
an additional 10 minutes. Measure exactly 5-1/2 cups prepared fruit
into 6- or 8-quart saucepot.

MIX 1/4 cup of the sugar (from the measured amount in bowl) and pectin
in small bowl. Add to fruit in saucepot; mix well. Add butter to
reduce foaming. Bring mixture to full rolling boil (a boil that
doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and
boil exactly 1 minute, stirring constantly. Remove from heat. Skim off
any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into
canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 10 minutes.
Remove jars and place upright on towel to cool completely. After jars
cool, check seals by pressing middle of lid with finger. (If lid
springs back, lid is not sealed and refrigeration is necessary.)



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