7 250 ml mason jars with screw bands and new, unused sealing discs.
Water Bath Canner with Jar Rack
Non-metallic Bubble Remover
Magnetic Lid Lifter
To Prepare Mason Jars:
Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
Wash the fruit very well and dry with paper towels. Using a very sharp knife, cut each piece of fruit in half lengthwise. Next, very thinly slice across each piece of fruit. Once sliced, cut each slice into roughly one-inch pieces.
Place all fruit into a large sauce pan or pot. Add the water and bring to a boil. Cover continue to gently boil for 45 minutes.
Add the sugar and stir until dissolved. Bring to a boil. Continue to boil uncovered over medium heat for one hour - stirring frequently.
In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
Ladle the marmalade into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.
Use the non-metallic bubble remover to remove any air bubbles.
Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
Recipe make 7 250 ml jars, or 7 cups. One serving is equal to one tablespoon.