You may also like
Categories:Viewed: 68 - Published at: 7 years ago
Ingredients
- 4 c, firmly packed fresh mint leaves
- 3 1/4 c. water, divided
- 1 med. orange
- 1 med. lemon
- 1 (6 ounce.) can frzn pineapple juice concentrate, thawed
- 3 3/4 c. sugar
- 1 (1 3/4 ounce.) box fruit pectin
- 1 teaspoon mint extract
Method
- In a medium saucepan, combine mint leaves and 2 1/2 c. water.
- Cover and bring to a boil over high heat.
- Reduce to medium; simmer 30 min.
- Remove from heat; cold to room temperature.
- Refrigerate8 hrs or possibly overnight.
- Strain mix into a large bowl.
- Reserve 2 c. mint water; throw away leaves.
- Peel orange and lemon; cut peels into very thin strips.
- Place peels and remaining water in a large saucepan; bring to a boil over high heat.
- Reduce heat to medium low, cover and simmer 10 min, stirring occasionally.
- Finely chop fruit pulp and throw away seeds.
- Add in fruit, pineapple juice and reserved mint water to peel mix.
- Cover and simmer 12 min longer.
- Add in sugar and pectin and bring to a boil over medium-high heat.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Stir in extract.
- Skim foam from the top of marmalade.
- Store in sealed jars.
- Store in refrigerator.
- Yield: about 2 pints.
