MARMALADES & PRESERVES


These recipes are for canning Marmalades and Preserves.
For basic canning information, check out my Canning Page. For additional info on the basics for preserving fruit, check out my Canning Fruit page.


RECIPES

Marmalades

Citrus Marmalade

1 1/2 cups thinly sliced grapefruit peel
1/2 cup thinly sliced orange peel
1 1/2 cups chopped grapefruit pulp
3/4th cup chopped orange pulp
1/2 cup thinly sliced lemon
4 1/2 quarts water, divided
6 cups sugar

Combine fruit peels and 1 1/2 quarts water; boil 5 minutes; drain. Repeat. Add fruit pulp, sliced lemon and 1 1/2 quarts water; boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Bring mixture to a boil; cook rapidly until peel is tender, about 35 to 40 minutes. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 5 half-pints.


Kumquat Marmalade

2 cups thinly sliced kumquats (about 24)
1 1/2 cups chopped orange pulp (about 2 med)
1 1/2 cups sliced orange peel
1/3 cup lemon juice
1 1/2 quarts water
9 cups sugar

Combine all ingredients, except sugar, in a large saucepot. Bring to a boil and cook until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.


Orange-Lemon Marmalade

3 1/2 cups chopped orange pulp
3 1/2 cups thinly sliced lemon
3 cups thinly sliced orange peel
1 1/2 quarts water
5 1/2 cups sugar

Combine fruit pulp, sliced lemon, orange peel and water; simmer 5 minutes. Cover; let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.


Orange Marmalade

2 cups thinly sliced orange peel (about 10 med)
1 quart chopped orange pulp ( about 10 med)
1 cup thinly sliced lemon (about 2 med)
1 1/2 quarts water
6 cups sugar

Combine all ingredients, except sugar; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar is dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 7 half-pints.


Prickly Pear Marmalade

3 cups chopped and seeded oranges (about 2 large)
1 cup thinly sliced lemon (about 2 med)
1 quart water
1 quart chopped, peeled, seeded prickly pears (about 9 med)
6 cups sugar

Combine oranges, lemons and water in a large saucepot; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 30 minutes. Stir in prickly pears. Add sugar; bring slowly to a boil, stirring until sugar dissooves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. remove from heat. Skim foam if necessary. ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 6 half-pints.


Strawberry-Lemon Marmalade

1/2 med lemon
1/4 teaspoon baking soda
2 quarts strawberries
1 package powdered pectin
6 cups sugar

Squeeze lemon half, reserving 1 tablespoon lemon juice. Remove pulp and white membrane from lemon peel. Thinly slice peel. Combine peel and baking soda in a small saucepot. Add just enough water to cover peel; simmer 5 minutes. remove from heat; drain peel; set aside. Slice strawberries; measure 4 1/2 cups prepared strawberries. Combine strawberries, lemon juice, lemon peel and pectin in a large saucepot. Bring slowly to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard for 1 minute, stirring constantly. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.


Preserves

Apple Preserves

6 cups sliced, peeled, cored apples
1 cup water
1 tablespoon lemon juice
1 package powdered pectin
1/2 cup thinly sliced lemon
4 cups sugar
2 teaspoons nutmeg

Combine apples, water and lemon juice in a large saucepot. Cover; simmer 10 minutes. Stir in pectin; bring to a boil, stirring frequently. Add lemon slices and sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat. Skim foam if necessary. Stir in nutmeg. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.


Apricot Preserves

5 cups halved, peeled, pitted apricots (about 2 pounds)
4 cups sugar
1/4 cup lemon juice

Combine apricots, sugar and lemon juice in a large saucepot. Cover tightly; let stand 4 to 5 hours in a cool place. Bring mixture slowly to a boil, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving a 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 half-pints.


Currant Preserves

2 quarts currants
1 cup currant juice
7 cups sugar, divided

Combine currants and juice in a large saucepot. Stir in 4 cups sugar; cook 5 minutes. Let stand 12 hours or overnight in a cool place. Add remaining sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point, about 30 minutes. As mixture thickens, stir occasionally to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 5 half-pints.


Berry Preserves

Use blackberries, Red Raspberry, Black Raspberry, & Loganberry
2 pounds of berries
4 cups sugar

Combine berries and sugar; let stand until juices begin to flow, about 10 minutes. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 4 half-pints.


Cherry Preserves

2 pounds pitted red cherries
4 cups sugar

Drain juice from cherries; reserve juice. Add sugar to juice, (if there isn't enough juice to dissolve sugar add a little water); cook until sugar dissolves, stirring occasionally. Cool. Add cherries; cook rapidly until cherries become glossy, about 15 minutes. Cover and let stand 12 to 18 hours in a cool place. Bring to a boil; boil hard for 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 half-pints.


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