9 Easy Recipes for Small-Batch Fruit and Vegetable Canning and Preserving

English Marmalade

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orange marmalade

credit: twohelmetscooking

3 of 10

The sharp, citrusy taste of English marmalade traditionally comes from strongly flavored oranges mixed with lemon and sugar -- a flavorful alternative to sweet jams and jellies at breakfast.

2 lbs. Seville or bitter oranges
1 large lemon
8 cups sugar

Day One
1. Remove the ends of the oranges and lemon and cut them in quarters lengthwise. Remove the seeds and slice the fruit as thinly as possible with a sharp knife.
2. Measure everything and put it in a large kettle. Add an equal amount of cold water, stir,
cover, and let stand for 24 hours.

Day Two
1. Bring the kettle to a boil.
2. Remove from the heat, stir well, cover, and let stand for 24 hours.

Day Three
1. Bring the jam to a boil. Add the sugar. Stir until the sugar is dissolved and simmer, uncovered, for 2 hours, stirring often. A diffuser under the pan will help avoid sticking.
2. When the peel is transparent and soft, bring to a rapid boil and cook about 30 minutes. Test for setting and continuing cooking until that point is reached.
3. Let stand a few minutes, skim, and seal in sterile jars.