Dessertscreativecanning5.0
Apple Marmalade
This is a classic, tested apple marmalade made with tart apples and a whole orange sliced thin for true marmalade flavor. It’s cooked to gel stage without added pectin, then water bath canned for a shelf-stable pantry preserve.
👥 48 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Make the marmalade
2
Prepare jars and a boiling water canner before beginning.
3
Peel, quarter, core, and thinly slice the apples to measure eight cups. Quarter the orange, remove seeds, and slice very thin.
apples (peeled, cored and thinly sliced)3 lbs
4
Heat the water and sugar in a large pot until the sugar dissolves. Add lemon juice, apples, and orange slices.
sugar5 cupslemon juice2 tablespoonsapples (peeled, cored and thinly sliced)3 lbs
5
Bring to a rapid boil and boil hard, stirring constantly, until the mixture reaches set point, which is 220 F at sea level. The set point drops by 1 degree for every 500 feet in elevation, so at 1,000 feet, for example, the set point is 218 F.
6
Once the set point is reached, remove from heat and skim foam if needed.
7
Fill the jars
8
Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and tighten bands fingertip-tight.
9
Water bath can
10
Process in a boiling water canner for ⏱️ 10 minutes (or ⏱️ 15 minutes above 6,000 feet in elevation). Cool jars undisturbed, check seals, label, and store.
Nutrition Facts
calories
96 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
24 g
sodium Content
3 mg
protein Content
0.3 g
carbohydrate Content
25 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.04 g
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