xiaoxl/recipe_data huggingface dataset:
Smore-On-A-Stick


Ingredients:
marshmallows, graham crackers

Directions:
First, you will want to clean off your cooking space.
Then, take your Chocolate Chips and put them in a microwavable bowl and stick them in your microwave for 1:30.
Open your skewers. Take ten out and put them in the corner of your cooking area. Open your bag of marshmellows.
Take your graham crackers, and put them in a plastic bag and SMASH 'EM.
Then, take the powdered graham crackers and pour them in a bowl.
Take your melted chocolate chips and stir them until they are a liquid-ish substance.
Next, take one of your marshmallows, and twist them around in the melted chocolate chips and then twist them in your smashed graham crackers. Repeat this step 9 more times. When done, place them on a pan with a cooking sheet. DO NOT SET THE OVEN!
To store them place each one in one small ziplock bag with the back of the skewer sticking up. (See Image 2].
Sit down with your friends and have a good yummy snack!
Stir Fry Sweet & Sour Pork or Chicken or Shrimp


Ingredients:
water, white vinegar, honey, lemon juice, ketchup, cornstarch, garlic cloves, green onions, boneless skinless chicken thighs, shrimp, green bell pepper, red bell pepper, yellow onion, tomatoes, pineapple chunks

Directions:
Combine the sauce ingredients, set aside.
Heat the wok over high heat.
Add oil swirl to coat.
Add garlic and green onions, Stir fry 1/2 minute.
Add pork or chicken, stir fry 3 minutes or 'til is opaque.
If doing shrimp, stir fry 2 minutes, 'til pink.
Remove and set aside.
Keep warm.
Quickly wipe the wok, Reheat.
Add oil, swirl to coat.
Add peppers and carrots, stir fry 2 minutes.
Add onion and tomato, (omit tomato with shrimp] stir fry 1 minute.
Push the vegetables up the sides of the wok.
Stir the sauce, pour into the center of the wok.
Stir 'til bubbly.
Return the meat to the wok.
Add pineapple, combine with vegetables.
For shrimp or chicken, heat and serve.
For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout.
Serve with jasmine or basmati rice.
My Standard Lasagna


Ingredients:
lean ground beef, garlic powder, light ricotta cheese, part-skim mozzarella cheese, provolone cheese, parmesan cheese, egg, parsley, salt, black pepper

Directions:
Preheat oven to 350 F and lightly grease a deep 9x13" casserole, spread just a couple of spoonfuls of spaghetti sauce in the bottom of the pan and set aside.
Brown meat in a skillet until fully cooked; drain fat.
Combine the cooked meat with the rest of the spaghetti sauce and a few shakes of garlic powder, heat until warmed through, about 5-10 minutes.
Meanwhile, in a medium bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, the Parmesan cheese, the eggs, a few liberal shakes of garlic powder, parsley, salt and pepper, mixing well.
Place a layer of lasagna noodles in the bottom of the prepared baking dish, then pour some of the meat sauce, spreading to cover evenly.
Spread some of the cheese mixture on top of that, then top with another layer of noodles.
Repeat layers until you have used up all of your filling.
Sprinkle remaining mozzarella over the top, then place the slices of provolone cheese on top, leaving some gaps.
Cover tightly with foil and bake 45 minutes.
Remove from oven, leaving covered, set on top of the stove and let rest 20-30 minutes.
While the lasagna is resting, you can pop in a loaf of garlic bread wrapped partially in foil.
Easy Garlic Fried Shrimp
Category: seafood
By Nora

A super quick and easy recipe for sauteed shrimp. Only cook them for a few minutes, and on high heat, so they stay tender. I season them with soy sauce instead of salt.

Ingredients:
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon white sugar
3 tablespoons vegetable oil
5 cloves garlic, minced
1 ¼ pounds large shrimp, peeled and deveined

Directions:
Stir together soy sauce, water, and sugar in a small bowl. Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 213.8
Fat: 11.4 g
Saturated fat: 1.9 g
Carbohydrates: 2.9 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 23.9 g
Cholesterol: 216 mg
Sodium: 699.9 mg
Basil Shrimp
Category: seafood
By Gail Laulette

This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.

Ingredients:
2 ½ tablespoons olive oil
¼ cup butter, melted
1 ½  lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
½ cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

Directions:
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Prep time: 25 mins
Cook time: 5 mins
Total time: 1 hr 30 mins
Yields: 9 servings

Calories: 205.7
Fat: 10.2 g
Saturated fat: 4.1 g
Carbohydrates: 2.4 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 25 g
Cholesterol: 243.9 mg
Sodium: 426.4 mg
Quick Tahini Yogurt Sauce


Ingredients:
yogurt, tahini, garlic, fresh lemon juice, sea salt, ground pepper

Directions:
"Whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Thin with water to obtain a smooth sauce."
Grilled Eggplant Stacks With Goat Cheese, Tomato and Basil Sauce


Ingredients:
eggplant, tomatoes, feta, fresh basil leaf, garlic cloves

Directions:
Preheat oven to 350 degrees.
Cut the eggplant into ½” thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
Cut the tomatoes crosswise to 1/4” thick rounds.
On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
Enjoy!
Spicy Chicken and Veg Soup


Ingredients:
carrot, celery, fresh green beans, onion, green pepper, bay leaf, cumin, cayenne pepper, Mexican oregano, dried parsley, salt, cooked white rice

Directions:
Heat oil over med heat in a med sauce pan.  Add vegetables and cook 5 to 10 minutes.
Pour in V8 and chicken stock, bring to a boil.  Add bay leaf and seasonings.
Continue to boil until all veggies are tender, and flavors are blended.
To serve put a big spoonful of rice in each bowl and top with soup.
Shrimp and Rice Packets with Olives and Oranges
Category: seafood
By Molly Gilbert

Shrimp, olive, and orange flavors mingle within individualized roasting packets that make serving a breeze.

Ingredients:
2 cups frozen precooked rice (such as InnovAsian®)
1 cup coarsely chopped pitted green olives
¾ cup low-sodium chicken broth
1  orange, juiced
1 teaspoon finely grated orange zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound medium shrimp, peeled and deveined
4 teaspoons extra-virgin olive oil
4 thin slices orange
2 tablespoons chopped toasted almonds
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen. Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl. Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top. Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan. Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness. Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 335.4
Fat: 13 g
Saturated fat: 1.8 g
Carbohydrates: 31.2 g
Sugars: 6.3 g
Dietary fiber: 1.5 g
Protein: 23 g
Cholesterol: 173.3 mg
Sodium: 1481.9 mg
Country Sausage Mac Casserole


Ingredients:
bulk sausage, milk, cheddar cheese, Dijon mustard, canned tomato, mushroom, green onion, cayenne pepper, elbow macaroni, parmesan cheese

Directions:
Preheat oven to 350°.
In medium skillet, crumble and cook the sausage; drain on paper towels.
In medium saucepan, combine milk, cheese and mustard; cook and stir over low heat until the cheese melts and the mixture is smooth.
Stir in sausage, tomatoes,mushrooms, onions and cayenne pepper; remove from heat.
Cook elbow macaroni and drain.
In large bowl, combine macaroni and the cheese mixture;gently toss until well coated.
Spoon into greased 2-quart casserole dish.
Cover and bake 15-18 minutes.
Remove from oven, sprinkle with Parmesan cheese; return to oven, uncovered, for 5 minutes more.
Let stand 10 minutes before serving.
Oven-Roasted Dungeness Crab


Ingredients:
butter, olive oil, garlic, shallot, dry crushed red pepper, fresh thyme, fresh parsley

Directions:
Preheat oven to 500°F Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
Lemon-Vanilla Pound Cake


Ingredients:
unsalted butter, milk, unsalted butter, all-purpose flour, salt, eggs, granulated sugar, vanilla extract, baking powder, lemon, zest of, fresh lemon juice

Directions:
Generously brush a 10-inch Bundt pan with melted butter.
Refrigerate pan until butter hardens, about 15 minutes.
Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
Preheat oven to 350 degrees F.
In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
In a medium bowl, whisk flour and salt; set aside.
In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
On low speed, gradually beat in flour mixture just until blended.
Pour in hot milk mixture, then add baking powder; beat until blended.
With a rubber spatula, fold in lemon zest.
Scrape batter evenly into prepared pan.
Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
Cool in pan 5 minutes.
Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
Line a rimmed baking pan with foil.
Invert cake over prepared pan.
Brush top and sides of cake with lemon syrup.
Cool completely.
Treacle Scones


Ingredients:
all-purpose flour, baking powder, salt, light molasses, butter, milk

Directions:
Preheat oven to 400*. Lightly grease a large baking sheet; set aside.
Sift flour, baking powder and salt into large bowl; set aside.
In a medium size saucepan, combine molasses and 2 tbsp butter; stir over low heat until butter is melted. Make a well in the center of dry ingredients; add molasses mixture and milk and mix with fork to form a soft dough.
Turn out on a floured surface. Roll out with a floured rolling pin or pat out with hands to make 1/2 thick round.
Cut in rounds with a 2" cutter and place 1" apart on baking sheet.
Bake 10 to 12 min or until well risen and golden. Cool 5 min and serve with butter.
Crowd-Pleasing Pea Salad
Category: salad
By HOLLY9000

I love this tasty and easy pea salad.

Ingredients:
¼ pound sharp Cheddar cheese
2 (15 ounce) cans sweet peas, drained
⅓ cup diced red onion
½ cup mayonnaise, or to taste
1 tablespoon white sugar
salt and ground black pepper to taste

Directions:
Grate Cheddar cheese into a bowl and refrigerate while draining peas and dicing onion to keep cheese shreds from sticking together. Mix cheese, peas, onion, mayonnaise, sugar, salt, and pepper together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour to overnight.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 246.6
Fat: 16 g
Saturated fat: 4.7 g
Carbohydrates: 17.4 g
Sugars: 7.8 g
Dietary fiber: 4.6 g
Protein: 9.3 g
Cholesterol: 20.1 mg
Sodium: 285.6 mg
An Indoor Camembert Picnic Platter for Parties and Fêtes!


Ingredients:
camembert cheese, garlic sausage, radish, tomatoes, grapes, baguette, butter, chutney, pickle

Directions:
Inside: Arrange the cheese, saucisson, tomatoes, radishes, fruit and accompaniments on plates, wooden boards or platters; or, arrange them in picnic or sandwich boxes in a wicker hamper! Cut the bread and set out the butter. Have plates, napkins and cutlery at the ready. Serve with a bottle of dry southern French rosé or a glass of sparkling Normandy cider.
Outside: Pack up the Camembert, saucisson, radishes, tomatoes, cherries and wine in a cool bag. Put the baguette in a separate bag. Don’t forget plates, glasses, napkins a couple of sharp knives and a corkscrew. Find a good picnic spot. Slice the sausage and cut the Camembert into wedges. Tear off a hunk of baguette and eat with the cheese, fruit, vegetables and all the other accompaniments!
Nina's Cucumber Salad
Category: salad
By Brandi Rose

The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden.

Ingredients:
½ cup reduced-fat sour cream (such as Daisy®)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
3  cucumbers, halved lengthwise and thinly sliced crosswise
½ cup thinly sliced red onion
coarse salt and ground black pepper to taste

Directions:
Mix sour cream, lemon juice, and dill together in a bowl. Add cucumbers and onion; stir to combine. Season with salt and black pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 49.6
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 6.3 g
Sugars: 2.4 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 7.9 mg
Sodium: 11.6 mg
Caramelized Pears


Ingredients:
butter, bartlett pears, brown sugar, Bourbon, ice cream, graham crackers

Directions:
Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.
Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.
Cook's Note:
Depending on the season, pears can be replaced by peaches, nectarines, apricots or plums.
Alton Brown's Yogurt Pumpkin Pie


Ingredients:
plain yogurt, pumpkin puree, dark brown sugar, cinnamon, ground cloves, nutmeg, salt

Directions:
PreHeat oven to 350ºF., In a large mixing bowl combine all ingredients and whisk until smooth., Pour this batter into the pie shell and place on a sheet pan., Bake for 50 to 55 minutes., Remove and cool for one hour., Cover and refrigerate 2 hours before cutting.
Cheesy Hashbrowns


Ingredients:
hash brown potatoes, onion, cheese, margarine, butter, salt, pepper, sour cream

Directions:
"Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan]. If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven."
Jubilee Jumble Cookies


Ingredients:
shortening, brown sugar, granulated sugar, eggs, sour cream, vanilla extract, flour, salt, baking soda, walnuts, pecans, butter, powdered sugar, vanilla, hot water

Directions:
For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing]. Glaze cookies.
Custard Buttercream
Category: desserts
By LenaM

Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.

Ingredients:
1  egg
1 cup white sugar
½ cup milk
1 ⅓ cups unsalted butter, at room temperature
1 tablespoon rum  (Optional)
1 teaspoon vanilla extract

Directions:
Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour. Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 24 servings

Calories: 130.1
Fat: 10.5 g
Saturated fat: 6.6 g
Carbohydrates: 8.6 g
Sugars: 8.6 g
Protein: 0.5 g
Cholesterol: 35.3 mg
Sodium: 6.4 mg
Mango, Peach and Pineapple Salsa
Category: appetizers-and-snacks
By SerenaBloom

This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment!

Ingredients:
2  mangos, peeled, seeded and chopped
2 small peaches, halved, pitted, and cut into 1/2-inch dice
1 cup diced fresh pineapple
4  tomatoes, chopped
1  white onion, diced
1  red bell pepper, diced
1  yellow bell pepper, diced
1 cup chopped fresh cilantro, or to taste
1 clove garlic, minced
1 small jalapeno pepper, minced
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons white sugar, or to taste
¾ cup water

Directions:
Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 cups

Calories: 40.2
Fat: 0.2 g
Carbohydrates: 9.8 g
Sugars: 7.4 g
Dietary fiber: 1.4 g
Protein: 0.8 g
Sodium: 150.2 mg
Chicken Seasoning Blend
Category: meat-and-poultry
By Patrick

This dry mix of herbs and spices adds a unique zing to any chicken dish, it has just the right amount of heat and flavor to make all your guests beg for more. Don't be scared by the long list, most of it is spices you will probably have in your cupboard. Note, it also gives chili a great flavor without adding too much heat.

Ingredients:
1 ½ teaspoons sea salt
1 teaspoon dried basil
1 teaspoon crushed dried rosemary
½ teaspoon garlic powder
½ teaspoon dry mustard powder
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon ground dried thyme
¼ teaspoon celery seed
¼ teaspoon dried parsley
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
⅛ teaspoon chicken bouillon granules

Directions:
Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 tablespoon

Calories: 5.6
Fat: 0.2 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 448.5 mg
Apple-Ham Grilled Cheese


Ingredients:
tart apple, mayonnaise, walnuts, processed cheese, cooked ham, butter

Directions:
"Combine apples, mayonnaise and walnuts. Place a slice of cheese on four slices of bread. Layer each with 1/3 cup of the apple mixture, a slice of ham and another slice of cheese; cover with remaining bread. Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown and cheese is melted."
Uncle Bill's Seville Orange Marmalade


Ingredients:
seville oranges, orange, lemons, boiling water, granulated sugar, butter

Directions:
Cut Seville oranges in half and squeeze out as much juice as possible into a large bowl using a spoon or a wooden hand juicer.  Save peels.
Cut the regular orange in half and squeeze the juice into the same bowl using a spoon or a wooden hand juicer, save peels.
Cut lemons in half and squeeze the juice into the same bowlusing a spoon or a wooden hand juicer, save peels.
Using a spoon with slots, remove pulp and seeds from the juiced oranges and lemons, place pulp and seeds in a cheesecloth; reserve.
Cut both orange peels and lemon peels into quarters.
Using a spoon, scrape the white pulp (pith] off the peels on all oranges and lemons and discard.
Slice the peels thin, about 1/8 inch thickness.
Measure the sliced peel and add to the juice in the bowl.
For each cup of peel, add 3 cups of boiling water.
Cover and leave to soak for at least 12 hours.
Next, place soaked peel mixture including liquid in a large heavy saucepan.
Tie reserved pulp and seeds in a cheesecloth bag and add to saucepan.
Bring to boil; reduce heat and simmer, uncovered for 1 to 1 1/2 hours or until peel feels soft.
Squeeze the cheesecloth bag into the saucepan to extract as much liquid as possible, this is important to extract the pectin required to obtain a good gel; then discard bag and contents.
Into a large heavy bottom saucepan, measure fruit mixture including liquid; (keep track of the number of cups.].
For each cup of fruit and liquid mixture, add 1 cup of granulated sugar.
Bring to a boil over medium heat, stirring to dissolve sugar.
Increase heat and boil rapidly, stirring constantly, until syrup when tested gels on a cold plate or when a candy thermometer is inserted registers 220°F.
Remove from heat and stir in 2 teaspoons of butter, mix well to incorporate.
Skim off any foam and discard.
Ladle marmalade into prepared, hot, sterilized jars leaving a 1/2 inch space from the top of the jars.
Clean inside area of the top of the jar.
Pour a thin layer of melted paraffin wax.
When marmalade is set, pour another layer of melted paraffin wax over the existing wax, and rotate jar to completely seal around the edges.
Place lids and screw tops on jars.
Label and store in a cool place.
You may also can the jars in a hot water bath for about 15 minutes.
If canning, you do not need to use any paraffin wax for the bath method.