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Raspberry Marmalade Recipe
|Water||1 Cup (16 tbs)|
|Ripe raspberries||1 Quart, crushed|
|Sugar||7 Cup (112 tbs)|
|Fruit pectin||1 Bottle (1 l)|
Serving size: Complete recipe
Calories 9352 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 0.82 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2184.3 mg91%
Total Carbohydrates 2472 g823.9%
Dietary Fiber 161.8 g647.1%
Sugars 1474.2 g
Protein 18 g36.6%
Vitamin A 24.1% Vitamin C 837.9%
Calcium 55% Iron 193.9%
*Based on a 2000 Calorie diet
Grind peelings; add 1 cup water and soda.
Bring to a boil; reduce heat.
Simmer, covered, for 10 minutes.
Re- move membrane and seeds from oranges and lemons; add pulp to peeling.
Simmer, covered, for 20 min- utes; stir in raspberries.
Measure 4 cups fruit mixture into large saucepan; add sugar.
Bring to a rolling boil, stirring constantly; boil for 1 minute.
Remove from heat; stir in pectin.
Cool for 5 min- utes; stir and skim.
Pour into 11 sterilized glasses; seal with melted paraffin.