Apple Orange Marmalade
A pectin-free apple orange marmalade provides an easy way to preserve apples.
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Instructions
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Start boiling water in a canner with 7 half-pint jars; simultaneously, simmer lids in a separate saucepan.
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Wash, peel, core, and thinly slice 8 cups of apples; quarter, deseed, and thinly slice the orange.
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Dissolve sugar in 1.5 cups of water, then add lemon juice and the prepared fruit.
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Boil the fruit mixture rapidly, stirring constantly, until it reaches 221-222 F or thickens.
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Remove from heat and skim any foam.
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Immediately pour the hot marmalade into the hot, sterile jars, leaving 1/4-inch headspace.
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Wipe jar rims, position lids, and secure rings to fingertip tightness.
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Place filled jars in the canner, ensuring water covers jars by at least 1 inch; boil gently for 5 minutes, adjusting for altitude.