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Cranberry Marmalade with powdered pectin


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Cranberry Marmalade with powdered pectin

  • 2 oranges
  • 1 lemon
  • 3 cups water
  • 1 pound cranberries (about 4 cups)
  • 1 box powdered pectin
  • 7 cups sugar

Yield: About 10 or 11 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 - Peel oranges and lemon; remove half of white part of rinds. Finely chop or grind the remaining rinds. Put in large saucepan. Add water, bring to a boil. Cover and simmer 20 minutes, stirring occasionally. Chop peel fruit. Sort and wash fully ripe cranberries. Add fruit to rind; cover and cook slowly 10 minutes longer.

To make marmalade - Measure 6 cups of fruit into a large kettle. Add water to make 6 cups if necessary. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full rolling boil. Boil hard for 1 minute, stirring constantly. 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 Cranberry 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.