After doing my research on canning/preserving, I ran out to the store this morning and bought some 1/2 pint canning jars, which I think are a much more manageable size for my marmalade. I reheated the marmalade and sterilized my jars and rings, etc. I followed the instructions here. The coolest thing is hearing the little "popping" sound the lids make when they seal as they're cooling. I knew I was on the right track then. The only bad thing is that I think I lost some of that pretty pink color (it darkened a bit) when I reheated it. I'll do better next time for sure. I canned 5 jars and put the remainder in the fridge to enjoy now. All I have to do is figure out who I'll share these goodies with.
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