CINNAMON ORANGE MARMALADE

MAKES ABOUT 7 CUPS

HANDS-ON TIME 2 HOURS

STANDING TIME 24 HOURS

TOTAL TIME 26 HOURS

4 oranges

2 lemons

1/8 tsp baking soda

1 cinnamon stick

1 49 g pkg light pectin crystals 6 1/2 cups granulated sugar Place oranges and lemons in large bowl of warm, slightly soapy water and scrub vigorously. Rinse well. Using small, sharp knife, cut rind of each fruit into four wide strips from top to bottom; peel off rind, including as much pith as possible. Using knife, trim excess white pith from rinds to 1/4-inch thickness; discard pith. Cut peel into thin strips and place in saucepan. Add 2 1/2 cups water and baking soda; bring to boil over mediumhigh heat. Reduce heat, cover and simmer for 20 minutes (do not drain).

Meanwhile, working over large bowl to collect juice, use small knife to loosen orange and lemon segments by sliding blade back and forth on each membrane. Place segments in bowl, remove any seeds and discard. Squeeze membranes to extract juice and discard membranes. Transfer segments and juice to saucepan with peels. Add cinnamon; increase heat and return mixture to boil. Reduce heat, cover and simmer for 10 minutes.

Pour 4 cups of citrus mixture into Dutch oven or large heavy-bottomed saucepan. Whisk in pectin until dissolved. Bring to boil over mediumhigh heat, stirring often. Add sugar; increase heat to high and bring to rolling boil. Cook, stirring constantly, for 1 minute. Remove from heat. Stir for 5 minutes; skim off foam. Remove and discard cinnamon stick.

Using sterilized metal ladle and funnel, pack marmalade into 7 hot (sterilized) 1-cup glass jars, leaving 1/4-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.

Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 10 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand for 20 minutes. Wearing oven mitts, gently tilt and rotate jars (without moving ring or lid) to evenly distribute fruit in jam (do not turn jars upside down). Let cool for 24 hours (tilt and rotate jars occasionally). (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 3 weeks.)

PER 1 TBSP about 50 cal, 0 g pro, 0 g total fat (0 g sat. fat), 12 g carb (0 g dietary fibre, 12 g sugar), 0 mg chol, 2 mg sodium, 0.1 mg iron.