Jam & Marmalades

It’s very easy to make homemade jam, without having to sterilize jars or use pectin. I prefer using frozen fruit, and making just 1 batch at a time.

Jam: For every 2 cups of frozen fruit, add 2 cups sugar and 1 Tbsp lemon juice. Boil until it reaches a temperature of 220 degrees.

Marmalade: 1 cup orange peel (pith removed, sliced), 1 cup orange pulp, 1.5 cups water, 1.5 cups sugar. Simmer the peel and pulp for 5 minutes. Chill overnight. Add sugar and cook an hour. Measure, then add equal amount of sugar and cook to 220 degrees.


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