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Apple Marmalade without added pectin


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Apple Marmalade without added pectin

  • 8 cups thinly sliced apples (about 3 pounds)
  • 1 orange
  • 1 1/2 cups water
  • 5 cups sugar
  • 2 tablespoons lemon juice

Yield: About 6 or 7 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit - Select tart apples. Wash, pare, quarter, and core the apples. Slice thin. Quarter the orange, remove any seeds, and slice very thin.

To make marmalade - Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 9 degrees F above the boiling point of water, or until the mixture thickens. Remove from heat; skim.

Fill hot marmalade immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Apple Marmalade in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Marmalades



Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.