Cranberry Orange Marmalade
Here is the recipe and the yummy looking jars.
- 2 pc. medium oranges
- 1 pc. lemon
- 3 cups water
- 2 cups fresh or frozen cranberries
- 4 cups granulated sugar
Remove thin outer rind from oranges and lemon with vegetable peeler and cut into very fine strips with scissors or sharp knife; or use a zester. Place rind and water in a large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes.
Remove and discard remaining white rind and seeds from oranges and lemon. Finely chop pulp and cranberries in a food processor or blender and add to the saucepan. Bring to a boil over high heat; reduce heat, cover and boil gently for 10 minutes, stirring occasionally.
Add sugar to fruit mixture. Return to a boil over high heat and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently. Remove from heat.
Ladle into hot jars leaving 1/4" headspace, remove air bubbles and refill to headspace if necessary. Wipe rims with wet papertowel and add hot lid/ring and process for 10 minutes (boiling water canner).
Makes about 5 cups