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Directions-Cooking. Combine both fruit pulps and orange rinds with 1 cup of water in a large saucepan. Cover and simmer for 10 minutes, stirring occasionally. Strain this mixture through several layers of a damp cheese cloth (or jelly bag). Measure out 4 cups of drained liquid.
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Working over a medium saucepan, cut between membranes to remove orange segments into the pan. Squeeze membranes to release juices; discard membranes. Add rind, sugar, cloves, and 1 3/4 cups water to saucepan. Step 2 Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until temperature on an instant-read.
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Peel the oranges, remove as much of the white pith as possible and cut in into small pieces. Place the orange pieces into a blender and puree. Combine the sugar, lemon juice, and zest in a saucepan on low heat. Stir until the sugar is completely dissolved. This takes between 5 mins -10 mins.
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Add the cranberries, zest and juice/water to the canner. Press the Jam button and cover. Once the canner beeps add the sugar. Prepare the jars, seals, bands and towel to process jars. When the canner beeps, remove the cover. With a plastic ladle and funnel, fill the jars, leaving 1/2" headspace.
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Pop the pan on a low to medium heat, bring briefly to a boil, then take off the heat, stir through the Campari and sugar to dissolve, then pour the mix into four little glasses. Leave the jellies.
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Instructions. Mix spices in a small bowl and set aside. ยผ teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, ยฝ teaspoon ground nutmeg, ยฝ teaspoon ground allspice. Pour cranberries into medium saucepan on medium heat;add water and sugar; bring to boil; stirring occasionally (Allow cranberries to "pop"; cook until.
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Pour the sugar syrup into the bowl with the spices and allow it to cool before putting in the fridge to infuse for around 6 hours. After this time, strain the infusion through a fine sieve. 4. Cut away the top and bottom of the pineapple and remove the skin. Cut into quarters and remove the core. 1 pineapple. 5.
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Boil hard for exactly 1 minute, stirring constantly. Add 1 package Liquid Certo, bring to boil and boil hard for 1 minute more. Remove from heat and immediately ladle the hot jelly into sterile jars leaving ยผ inch headspace. Using a damp, clean paper towel, wipe off the tops of the jars and then add the lid.
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Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Add orange peel, allspice, cloves, and cinnamon sticks. Place on high heat and, stirring constantly, bring quickly to a full rolling boil. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat.
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Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, loves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.
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Instructions. Place your jars into your canning pot, fill with water and bring to a boil. Because this jelly is only processed for five minutes, you need to add this jar sterilization step. Put your lids in a small pot and bring to a very gentle simmer (180 degrees) while you make the jam. In a large, non-reactive pot, combine the sugar and.
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Combine the fruit, orange zest, cinnamon, cloves, allspice and sugar in a large Dutch oven. Boil for 1 minute. Stir in the pectin, then boil for exactly 1 more minute. Cool for 5 minutes, skim off the foam, and ladle into sterilized jars. Secure the lids. Process the jars in a boiling-water bath for 10 minutes.
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Instructions. Peel the oranges, removing as much of the white pith as possible. Puree the oranges with an immersion blender or regular blender. Place orange puree in a saucepan and add sugar and spices. Simmer the orange puree over moderate heat until it thickens into a jam, about 20-30 minutes.
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Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam. Step 2.
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In a thick based pan, add puree, sugar, orange zest, and cheesecloth bag. Cook jam for 30 minutes on medium-low with occasional stirring. When the liquid is reduced to half, remove the muslin bag. Continue cooking on low heat with frequent stirring. Cook jam until liquid is reduced to ยฝ of the initial volume.
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Set a heavy 3-quart or larger pot over the stove. Add cranberry juice, cider, lemon peel, cinnamon sticks, and the clove-studded orange. Turn the heat to medium and heat until just below a simmer. Don't let it boil or the cider will separate - it'll still taste good but will look cloudy. Turn the heat to low and cover.
