Yield
2 1/2 cups (serving size: 1 tablespoon)
HOWARD L. PUCKETT

How to Make It

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick. (Mixture will continue to thicken as it cools.) Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks.

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