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Safety classification
Tested
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Processing details
Method, jar size, headspace, processing schedule, and altitude adjustments: Use the exact values and directions in the authoritative recipe card below.
Tested/documented source
Official tested recipe: Marmalade Morning Cheer — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
Follow every preparation, filling, processing, cooling, and storage step in the recipe card in the stated order.
Equipment
Use the canner, jars, lids, measuring tools, and other equipment specified in the recipe card.
Visual method guide
Prepare, fill, process, cool, and check seals exactly as documented in the recipe card.
Safety essentials
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Do not change safety-critical ingredients, jar sizes, headspace, processing schedules, or altitude adjustments.
About this recipe
Marmalade Morning Cheer — Bernardin is preserved here with its tested recipe card intact.
Before you begin
Read the complete recipe card and official source before starting.
Altitude-adjusted processing
Use the exact altitude adjustment and processing schedule stated in the authoritative recipe card and source.
Marmalade Morning Cheer — Bernardin
Ingredients
- 5 oranges
- 1 tart apple peeled, cored and grated
- 4 cups (1000 ml) finely grated carrots
- 1- 1/2 cups (375 ml) water
- 5 inch (13 cm) piece cinnamon stick
- 1/2 tsp (2 ml) whole allspice
- 4 cups (1000 ml) granulated sugar
- 1/3 cup (75 ml) lemon juice
- 1/4 cup (50 ml) Scotch whiskey, optional
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 6 clean 250ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Thoroughly wash oranges. Using a vegetable peeler, remove coloured peel from 1 orange; cut peel into thin strips.
- Using a sharp knife, remove white pith from peeled orange, as well as peel and pith from remaining 4 oranges; discard white pith. Working over a large stainless steel saucepan to catch juice, separate segments from membrane; collect segments in saucepan; discard membrane and seeds.
- Wash, peel, core and grate apple; add to orange segments. Stir in orange peel, carrots, water and cinnamon stick. Tie allspice in a large square of cheesecloth creating a spice bag; add to mixture. Stirring occasionally, bring to a boil; cover and boil 15 minutes.
- Stir in sugar and lemon juice; If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. continue boiling until marmalade reaches desired consistency, about 30 minutes. Remove from heat. Discard spice bag and cinnamon stick. Stir in Scotch, if using. (Gel test: Remove mixture from heat.
- Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.) Ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining marmalade. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Removescrew bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Use the finished product in ways appropriate to the documented recipe.
Frequently asked questions
May I change the jar size, ingredients, headspace, or processing schedule?
No. Follow the tested recipe card and source exactly.
Recipe context
This is a tested home-canning recipe; the authoritative card controls all safety-critical details.
Troubleshooting
Follow the source instructions for seal checks and storage. Discard spoiled food without tasting.
Source and provenance
Primary source: official recipe page. The WPRM recipe data is unchanged; only editorial layout was reorganized.