This stir-fry of teriyaki beef and vegetables takes less than 30 minutes to prepare, as the name suggests. Delicious and ideal for a night when you need dinner quickly. Since top sirloin stays so juicy, we like to utilize it in stir-fry recipes. Serve with noodles or rice.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 40 mins |
| Servings: | 42 |
| Yield: | 3 pint-sized jars |
Ingredients
- 4 clementines, zested and peeled, or more to taste
- 1 (16 ounce) can pitted sour cherries, drained
- 1 (8 ounce) can pineapple chunks, drained
- 2 tablespoons lemon juice
- 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
- 5 cups white sugar
Instructions
- Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
- Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
- Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.