1. With vegetable peeler, peel rind from orange in long strips. 2. Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside. 3. In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat. 4. Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. 5. Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool. 6. Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year. 7. Variation:. 8. Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes. ---------------------------------------------------------------------------
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