Microwave Cranberry Marmalade
|Water||375 Milliliter (1 1/2 Cup)|
|Cranberries||1 Liter (4 Cups)|
|Granulated sugar||1 5⁄8 Cup (26 tbs) (6 1/2 Cups)|
|Liquid pectin||3 Ounce (1 Pouch)|
Cut oranges and lemon into quarters; slice crosswise into very thin slices.
In 12 cup (3 L) microwaveable casserole, combine oranges, lemon and water; microwave, covered, at High for 20 to 25 minutes or until rind is tender, stirring twice.
Stir in cranberries; microwave, covered, at High for 2 minutes.
Stir in sugar; microwave, uncovered, at High for 12 to 14 minutes or until boiling, stirring occasionally to prevent boil over.
Add pectin; stir for 5 minutes, skimming off foam.
Pour into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace; seal with prepared lids and screw on bands. (Marmalade can be refrigerated for up to 1 month or processed in boiling water bath for 5 minutes for longer storage.)