Orange Marmalade

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Great! I felt it was a little too sweet (for me personally so I added some extra lemon & orange zest, as well as a pinch of salt. And yes, it did take a little longer then the recommended 20 minutes to "set up". I also used 4 cups of water instead of the 6 that the recipe calls for... overall though it was great! Cannot wait to give it as gifts!!

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The taste is out of this world. Bursting with orange flavor and very sweet. I followed the recipe exactly (I weighed the ingredients and used a candy thermometer but it turned out too runny. It's a shame because it makes 10-11 jars worth. I had to dump the 11 jars of runny marmalade down the drain. I'm doing to try it again but just use 4 cups of water instead of 6 (another reviewer suggested it.

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I had never tasted marmalade before, but was looking for an "ooh!" homemade Christmas gift, and several of the people on my list pay like $10 a jar for marmalade and fancy jams, so I thought I'd give it a shot.
I'm not wild about the flavor, but marmalade fanciers like it. It seemed just a touch too sweet. I added a little sack of cloves and some cinnamon sticks during the first stage and fished them out prior to added the sugar.
It set beautifully. A little too well, I think, but I cooked it without benefit of a candy thermometer. The plate trick is very useful if you don't have a thermometer, just make sure your plate is cold enough!
You'll need at least an additional 20 minutes cook time, more if you have a lousy old electric stove like I did.

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I have a feeling this would have come out much better if I had used 2 cups less water, as one other reader suggested. Never set after hours of boiling, then adding more sugar, adding a whole package of pectin... don't know how that could possibly fail. Also made a huge mess as it boiled over the pot and onto the stovetop. I did double the recipe and add a package of fresh cranberries though. Should have read the reviews saying not to do that first...

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What a yummy way to use up citrus. I used a combination of oranges and tangerines (2/3 to 1/3 and also doubled the recipe. It seemed to take forever to reach the correct temperature but I am so glad I did not give up. It jelled perfectly. Next time I think I will experiment by adding a few bright green limes.

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Stupendous! Followed the recipe exactly and it still took about 20 minutes longer to reach the correct temp but the ending consistency is perfect and the flavor can't be beat. Will never buy marmalade again!

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Excellent! Made recipe exactly as Alton wrote it, but just as mentioned in the Albuquerque reviewer, it took about 20 minutes longer to reach soft ball stage, due to the altitude. I'm making a 2nd batch tomorrow. From start to finish, it took me 2 hrs.

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Alton does it again; this was very easy to make. We added two cinnamom sticks, four allspice beads and four whole cloves, it added another dimension to it. We also added a shot of cointreau at the end per recommendation of another reviewer; a lovely, elegant touch. Delicious!

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This recipe came out great! We added rosemary to a couple of jars, cinnamon to one, cardomom to another and and a chili spice batch to boot! The only difference from the recipe is we had it on the stove longer as it took awhile for it to thicken up. Yummy!

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oooooo yum! It was great! I added some PC cinnamon plus to it - nutmeg, ginger, cinnamon, orange peel. In Albuquerque we're over a mile in altitude so it always takes me longer to get a good temp reading, but it only took about 45 minutes. Heaven on a chocolate chip scone. Love Alton! Will make it for holiday presents this year. I'll start in the summer when all the farmers markets get those blood oranges.