Quick Citrus Marmalade
Makes about 4 (240 mL) jars of marmalade
17
*WASH citrus. Remove thin outermost peel with a vegetable peeler. Finely chop peel
with a sharp knife or in a food processor. With remaining fruit, carve off and discard
as much of the white pith and membrane as possible and remove seeds. Finely chop
remaining citrus pulp by pulsing in a food processor or by hand, being sure to capture
juice. Measure processed peel and pulp for required quantity as indicated in table above.
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add citrus evenly
over pectin. Add butter to help reduce foaming.
PRESS
jelly
button – the cook time will automatically default to 25 minutes. Press
enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press
cancel
, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
PRESERVE marmalade immediately using instructions on page 18.
2 oranges, 2 lemons, 2 limes
750 g prepared
1 kg prepared
(or any combination of citrus fruit
citrus* (3 cups)
citrus* (4 cups)
measuring 1.25 kg purchased weight)
Ball
®
Jam Setting Mix with Pectin
3 tablespoons
3 tablespoons
Butter
1/2 teaspoon
1/2 teaspoon
Granulated sugar
660 g (3 cups)
440 g (2 cups)
What you do
What you need
Traditional or Reduced Sugar
Spice up marmalade by
adding 125 ml (1/2 cup) of
diced chile peppers to citrus
when adding to appliance.
Citrus Chile Marmalade
