Annie1992 question about your marmalade recipe

OlychickFebruary 16, 2014

I was looking for a good marmalade recipe and found the one you posted recently. The directions say to "measure fruit and liquid" and "alternate sugar with each cup of fruit mixture."
I'm unsure of what that means...does it mean that you should measure the amt of fruit you end up with and adjust the 5 1/2 cups of sugar to match, or ? And does alternate sugar mean just add a cup at a time of each to the pot to stir in between or?

Or do you use the same amt of sugar and fruit that the recipe calls for; if so, why do you measure the prepared fruit?

Could you or someone who's used this recipe clarify please?
Thank you!
Orange Marmalade
2 cups thinly sliced orange rind
1 quart chopped orange pulp
1 cup thinly sliced lemons
1 1/2 quarts water
5 cups sugar
1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12-18 hours in a cool place.
3. Cook rapidly until peel is tender, about 1 hour.
4. Measure fruit and liquid.
5. Alternate sugar with each cup of fruit mixture.
6. Bring slowly to a boil, stirring until sugar dissolves.
7. Cook rapidly, about 25 minutes.
8. When mixture begins to thicken, stir occasionally to prevent sticking.
9. Pour hot into hot jars, leaving 1/4 inch head space.

  1. Adjust caps.
  2. Process 10 minutes in boiling water bath.
  3. Yield: about 7 half pints.
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olychick, that's kind of confusing, I know. It's actually a recipe I got from Carol/Readinglady, and it's definitely worth the trouble.

Measure the fruit and add a cup to the cooking pot. Add a cup of sugar, stir to dissolve, then add more fruit, stir, add more sugar, stir, keep alternating until it's all in the pot. That way the sugar will dissolve and not clump up or stay grainy.

Happy Canning!


    Bookmark   February 16, 2014 at 9:16PM
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Sorry to hijack this post. My question is approx. how many pounds of oranges and lemons will I need for this recipe? I have made the Meyer Lemon Marmalade in the original post many times with great success. Looking forward to trying this one. Also, which type of orange is best?

    Bookmark   February 17, 2014 at 4:24PM
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I'm using Seville oranges with one lemon which seems to be the most highly recommended. I found organic ones at my food co-op...and from what I can see from other recipes, it seems about 2-3 lbs are needed.

    Bookmark   February 17, 2014 at 4:55PM
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