Yield: About 10 or 11 half-pint jars
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Peel oranges and lemon; remove half of white part of rinds. Finely chop or grind the remaining rinds. Put in large saucepan. Add water, bring to a boil. Cover and simmer 20 minutes, stirring occasionally. Chop peel fruit. Sort and wash fully ripe cranberries. Add fruit to rind; cover and cook slowly 10 minutes longer.
To make marmalade. Measure 6 cups of fruit into a large kettle. Add water to make 6 cups if necessary. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full rolling boil. Boil hard for 1 minute, stirring constantly. 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 Cranberry Marmalade in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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, June 2005.