Preparation:
Place orange juice, zest and pulp, Grand Marnier and lemon juice in heavy saucepan. Add the pectin and stir over high heat until absorbed into the juice. Cook over high hear until mixture comes to a hard boil. Slowly add sugar. Bring back to a rolling boil, stirring constantly. Boil for one full minute (I prefer to boil until the temp hits 220 degrees on a candy thermometer). Remove from heat and skim off foam with a metal spoon. Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes. |
