While the fruit is cooking, fill a large pot (a minimum of 12-quart) three/four full with water, set over high warmth and convey to a boil. Place 10 (eight-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and ensure the water covers the jars by a minimum of an inch. Turn off the heat, add the lids and leave every thing within the pot until the marmalade is prepared. Pectin is the glue that sets marmalades and jams to a glossy gel. Different types of fruit comprise various ranges of naturally occurring pectin. The pips and pith of Seville oranges are particularly wealthy in pectin. Return the jars to the pot with boiling water, being sure that they don’t touch the underside of the pot or each other.
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