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30 Minute Orange Freezer Marmalade

Source of Recipe

internet


List of Ingredients

2-1/3 cups prepared fruit (buy 3 medium navel oranges)
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box fruit Pectin



Recipe

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
REMOVE colored part of peel from oranges using vegetable peeler. Cut into thin slivers or finely chop. Peel and discard remaining white part of peel from oranges. Finely chop the fruit, reserving any juice. Mix with slivered peel and lemon juice.
MEASURE 2-1/3 cups of mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes 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.