Rittenhouse Inn's Apple Cider Marmalade

Ingredients: 5 cups firm cooking apples -- cored finely chopped 1 cup apple cider 1/2 cup frozen orange juice concentrate -- thawed 1/2 cup orange peel -- finely shredded 1/2 cup lemon peel -- finely shredded 1 package powdered fruit pectin (1 3/4 oz size) 7 cups sugar Directions: APPLE CIDER MARMALADE: In a large Dutch oven or kettle, combine apples, cider, orange juice concentrate, orange peel, lemon peel and pectin. Bring mixture to a rolling boil. Add the sugar and stir the mixture till completely dissolved. Bring to a rolling boil again. Boil for 60 seconds, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Cool 3 minutes. Ladle into hot sterilized half-pint jars, leaving a 1/4-inch headspace. Adjust lids. Process in a boiling-water canner for 5 minutes. Remove jars from water bath and invert for 15 minutes. Turn right-side up (this helps prevent fruit from floating to the top of the jar). FREEZER MARMALADE: Cook the marmalade as directed, except ladle into freezer containers. Cover, seal, label and freeze. Freeze for up to 6 months.

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