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5-1/2 (1-cup/250-mL) jars or 88 servings, 1 Tbsp. (15 mL) each
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Sugar helps marmalades, jams and jellies set properly, so don't cut down on the amount of sugar used.
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.
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.
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.
* 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.