This recipe has a small yield, so it's not necessary to sterilize and process the jars if you plan on keeping the marmalade in the refrigerator and eating it within a few weeks. But if you want to make larger batches, [process the jars.](/recipes/recipe_views/views/108424)
Active time: 40 minutes Start to finish: 1 day
04If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
05If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
06Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
07Let marmalade stand in jars at least 1 day for flavors to develop.