Cranberry Citrus Marmalade

20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first. Makes 4 pints."

Original is 16 servings

Nutritional

  • Serving Size: 1 (173.7 g)
  • Calories 336.2
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 3.3 mg
  • Total Carbohydrate - 86.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 84.4 g
  • Protein - 0.3 g
  • Calcium - 7.2 mg
  • Iron - 0.1 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.

Step 2

In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.

Step 3

Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.

Step 4

Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.

Step 5

Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.

Step 6

Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack.

Step 7

Lids should "ping" as they cool. If any jars fail to seal, refrigerate and use within 2 weeks.

Tips


  • Pint canning jars, lids and rings.
  • Canning pot.

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