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    μαρμελαδα λεμονι

    3y Saved to Sugar
    • Patti Francis

      I made this with a combination of temple and Valencia oranges that I brought home from Florida. The Valencia were better -- fewer seeds and meatier. Wonderful jam. Big hit at food swap too.

    • Amy Jackson

      SURE.JELL Orange Marmalade, added 1/3 cup craisins and made with certo sure jell so 4 cups sugar, 2 tbsp water and 2tbsp lemon juice. Next time throw oranges in good processor to be less chunky. I used halos so it took about 8 for the batch to get two cups fruit.

    • Kathy Burns

      Another pinner wrote : 'Sure Jell Marmalade Recipe' - THIS is a WINNER! It is perfect each time (I made 40 half-pint jars: six batches!). I also tasted each batch

    • PrairieStar Handmade

      SURE.JELL Orange Marmalade recipe - I'm going to try this with all LEMONS this weekend. It will be part of our holiday gift baskets with fresh bakes scones.

    • Beverly P

      SURE.JELL Orange Marmalade A pinner said "I didn't really like marmalade until I made some myself. Home canned marmalade is absolutely amazing. Made some last week. The fresh fruit flavor is stunning. Note: may take up to 2 weeks to set"

    • Mary :)

      SURE.JELL Orange Marmalade Recipe - Kraft Recipes - So easy & not a lot of ingredients... Awesomeness all the way :)

    • Ririko Dee

      Orange Marmalade Recipe

    • Nanette Schow

      SURE.JELL Orange Marmalade 4cups prepared fruit (buy about 4 medium oranges and 2 medium lemons) 2-1/2cups water 1/8tsp. baking soda 1box SURE.JELL Fruit Pectin 1/2tsp. butter or margarine 5-1/2cups sugar, measured into separate bowl BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. REMOVE colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Kraft kitchens tips HOW TO MEASURE PRECISELY To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife. ALTITUDE CHART At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min. JAM OR JELLY DIDN'T SET? Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

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