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Cooked Orange Marmalade - CERTO Liquid
Cooked Orange Marmalade - CERTO Liquid

Cooked Orange Marmalade - CERTO Liquid

6 Review(s)
Cook Minutes 25 Hr
Prep : 1 Hr 50 Min Cook: 23 Hr 10 Min
This scrumptious homemade marmalade is made with fresh oranges, lemons, sugar and CERTO Pectin Crystals. And it couldn't be any easier to make. You'll amaze even yourself with the results.
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88 Servings
Original recipe yields 88 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups prepared fruit (buy 3 navel oranges and 2 lemons)
1-1/2 cups water
1/8 tsp. baking soda
5 cups sugar
1 pouch Certo Liquid Pectin
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How do I make it ?
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Step 1
Remove peels, in quarters, from oranges and lemons. Set fruit aside. Flatten peels; scrape off half the white pith and discard. Cut peels into thin slices; place in large saucepan. Add water and baking soda; stir. Cover; simmer 20 min., stirring occasionally. Chop peeled fruit. Add, with juices, to saucepan; stir. Simmer, covered 10 min.
Step 2
Measure exactly 3 cups prepared fruit into large saucepan. Add sugar; mix well.
Step 3
Bring to boil on high heat; cook 1 min.
Step 4
Remove from heat. Stir in pectin.
Step 5
Stir and skim 7 min. to prevent fruit from floating to surface. Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours until set.
Kraft Kitchen Tips!
Food Facts
Sugar helps marmalades, jams and jellies set properly, so don't cut down on the amount of sugar used.
Keeping it Safe
This recipe will yield 5 (1-cup/250-mL) jars of marmalade plus a partially filled jar. Refrigerate the partially filled jar immediately and use within 3 weeks.
Food Facts
The creation of orange marmalade in Britain occurred by accident. A ship full of oranges supposedly broke down in the port of Dundee and the "ingenious" Scots turned them into marmalade.
How to Accurately Measure the Sugar
To ensure accuracy of the sugar measure when preparing marmalades, jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the fruit mixture in saucepan.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 0 mg
0 %
Carbohydrate 12 g
Fibre 0 g
Sugars 12 g
Protein 0 g
Vitamin A
0 %
Vitamin C
4 %
0 %
0 %
5-1/2 (1-cup/250-mL) jars or 88 servings, 1 Tbsp. (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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