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Navel Orange and Lemon Marmalade
- Makes
6
half-pint jars - Difficulty
Easy
Published 2010
Ingredients
4 to 4½ pounds 7 2
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Use a vegetable peeler to cut the zest from 5 of the oranges, then stack the slices and cut them crosswise into thin julienne strips; you should have about 1½
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