Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Mango-Orange Marmalade

4 medium oranges, quartered
4 cups cubed mango
1 (1 3/4 ounce) package powdered pectin
4 cups granulated sugar
1/4 cup chopped maraschino cherries, well drained

Prepare 6 (8-ounce) canning jars and lids following manufacturer's instructions. Process orange with rind in container of electric food processor until thinly sliced (about 2 cups). Combine mango and orange in a large microproof bowl. Microwave at HIGH for 2 minutes, until mixture comes to boiling, stirring occasionally. Add pectin; cook 8 minutes, or until mixture returns to full, rolling boil, stirring twice.

Boil hard for 1 minute. Stir in sugar; return to boiling. Boil for 1 minute. Stir in cherries. Ladle into hot sterilized jars to within 1/4 inch of rim. Seal, following manufacturer's directions. Process in a hot-water bath on the stove top for 20 minutes. Label and date, then store in a cool, dry place.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints
Videos + Recipes