Making and Canning Marmalade
Citrus marmalades are easy to make using this recipe even though it
needs to be spread out and cooked over a period of three days to
soften the outer skin, rind or peel. Common marmalades are orange,
lemon, lime, grapefruit or our favorite tangerine marmalade. Any of
these may be used or mixed together using the same recipe.
Note that you should only use organic fruit for marmalade, with no
pesticides. Any pesticides used in inorganic fruits would have settled
within the skin, peel or rind and would be cooked and sealed into your
canned goods, making a less than wholesome, and perhaps toxic,
product.
needs to be spread out and cooked over a period of three days to
soften the outer skin, rind or peel. Common marmalades are orange,
lemon, lime, grapefruit or our favorite tangerine marmalade. Any of
these may be used or mixed together using the same recipe.
Note that you should only use organic fruit for marmalade, with no
pesticides. Any pesticides used in inorganic fruits would have settled
within the skin, peel or rind and would be cooked and sealed into your
canned goods, making a less than wholesome, and perhaps toxic,
product.
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For canning use the following techniques:
Can as you would for Canning Jams.
Processing with a Water Bath for 5 minutes at 212 degrees.
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, remove from boiling water and place the jars on a towel, separated by 1” to
cool naturally as quickly as possible.
Labeling and Storing
Can as you would for Canning Jams.
Processing with a Water Bath for 5 minutes at 212 degrees.
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, remove from boiling water and place the jars on a towel, separated by 1” to
cool naturally as quickly as possible.
Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Follow manufacturers' recommendations and instructions
and visit their websites for updates on a regular basis.
and visit their websites for updates on a regular basis.
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Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.