1.   Ladle into hot jars, leaving half an inch headspace.

2.   Ladle hot butter into hot jars, leaving one-quarter-inch headspace.

3.   Ladle hot preserves into hot jars, leaving one-quarter-inch headspace.

4.   Ladle hot sauce into hot jars, leaving one-half-inch headspace.

5.   Ladle hot catsup into hot jars, leaving one-quarter-inch headspace.

6.   Pack into hot jars, and cap with bands and lids.

7.   Place hot, sterilized seals and rings on hot jars.

8.   Pour into clean, sterilized hot jars, filling to the top.

9.   Remove the cheesecloth bag and ladle the marmalade into hot sterilized jars and top with clean lids and rings.

10.   Put into hot canning jars.