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Top of the morning By The Canadian Living Test Kitchen

Get any day off to a sweet start with a delicious citrus marmalade.

Take advantage of the citrus season and get out the preserving jars. Marmalade is a very versatile preserve. By varying the fruit but following the same technique, you end up with a delicious range of preserves. Grapefruit and Seville oranges give a bitter yet sweet flavour; mandarins, often called tangerines, and Moro (blood) oranges are sweeter; lemon is sour. Most of these recipes make the marmalade in batches, which also means fewer jars in the water bath.

Canner Capsule
• Fill boiling water canner two-thirds full of hot water. About 30 minutes before filling jars, start to heat.
• Use only new lids and canning jars that are free of nicks and cracks. Just before filling jars, heat lids in small saucepan of hot but not boiling (180°F/82°C) water until sealing compound is softened.
• Wash, rinse and air-dry jars. Ten minutes before filling, place jars, metal funnel and 1/2 cup (125 mL) metal measure in canner rack; boil for 10 minutes.
• Test for setting point. Chill two small plates in freezer. Remove jam from heat. Drop 1/2 tsp (2 mL) onto one chilled plate and let cool. Tilt plate; surface should wrinkle when pushed with fork. If too liquid, return to heat. Return plate to freezer. Repeat test every few minutes, using coldest plate, until desired consistency.
• Fill jars using funnel and measure and being careful to leave recommended headspace. If necessary, wipe rims with damp paper towel.
• Centre lids on jars; screw on bands until fingertip tight.
• Return jars to canner. Add boiling water to cover by at least 1 inch (2.5 cm). Return to boil; boil for specified time.
• Turn off heat. Let water stop boiling before removing jars. (Removing jars too early may cause leakage due to change in pressure.) Lift up rack with jars. With canning tongs, transfer jars to flat rack to let cool and set, about 24 hours.
• Check that lids curve downward. Refrigerate any that do not and use within three weeks.
• Label and store jars in cool, dry, dark place for up to one year.