Making Jams and Jellies
without added pectin
- 8 cups thinly sliced apples (about 3 pounds)
- 1 orange
- 1½ cups water
- 5 cups sugar
- 2 tablespoons lemon juice
Yield: About 6 or 7 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Select tart apples. Wash, pare, quarter, and core the apples. Slice thin. Quarter the orange, remove any seeds, and slice very thin.
To make marmalade. Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit.
Boil rapidly, stirring constantly, to 9 degrees F above the boiling point of water, or until the mixture thickens.
Remove from heat; skim.
Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Apple Marmalade in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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