Orange Marmalade

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I made this for a Christmas present. Great basic recipe! I didn't make it as written (of course! lol... I used more oranges, and I used a little grated ginger and no lemon. The most helpful part was about testing with the chilled plate. It took a lot longer than stated, because I used more oranges and more water, so having that test was very helpful. Came out great! Thanks, Mr. Brown!

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Thanks Yubbasmama. Yes, just as I thought and will refrigerate. Often maken freezer jam so will treat as same.

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WonderPen: The jars would be fine in the refridgerator for about as long as you would keep any jar of opened jam. However, the canning process (boiling water etc is what pushes the air out of the jar to create a seal so that you can safely store the jam for longer periods of time. I wouldn't store unproccessed jam outside of the fridge or freezer because you will most likely get mold or at the very worst, botulism.

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I intended to use a large jar to store all the orange marmalade. As stated, I placed the jar in the boiling water. I recalled that glass could crack due to sudden temperature changes and the jar I use did break (praying it would not break did not work. Smaller jars, as stated in the recipe, might be a better idea.

The marmalade itself was too bitter for me. It was sweet with a bitter aftertaste.I have never had marmalade, so I had no idea what to expect. The oranges I used must have made quite a difference or I cooked the marmalade incorrectly.

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This is a good recipe, though after trying it a few times /have a lot of oranges in my garden/,
I found following:
- 6 cups of water is too much, I use about 4
- the amount of sugar required is too much, I use about 1 kg /2,2 lb/ and the jam is plenty sweet for my taste and it gels well
- the initial cooking period before adding sugar /40 min in the original recipe/ is too short, I cook it for at least an hour before the pieces of peel in the jam get soft enough.
Otherwise, it makes great marmalade and all my friends and family love it.

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I was wonder if blood oranges could be used.

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Hope this helps: Check a reliable source like the standard, the Ball canning book b4 messing w amt of sugar.Never never change sugar unless absolutely positive that it will not affect the ratio in finished product - sugar is the preservative. You'll never see rock candy mold! Use tarter fruit, or add grapefruit or lemon. Jars should be bone dry, do towards end. Setting requires pectin + acid. Lemon is for acidy, not just taste. Double the lemon if using sweet orange: satsumas, mandarins, etc. Also, the older the fruit, the less pectin. Pectin comes mostly from the seeds and white pith in the center so Alton got by with not juicing, measuring the juice and adding sugar to each cup of juice, and suspending the seeds and pith wrapped in cheesecloth by just boiling everything but the seeds. Altitude makes a diff both in making and how long to process. Pour out runny jam and reboil with commercial pectin added, then proceed. You should let the marmalade sit before putting into jars just until a skin forms on top, then stir, so the peel will be distributed through the whole jar. Do not process on a towel, not enuf space for water to circulate under and over jars .

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I was lucky that my local grocer had seville oranges (at the end of March so I went ahead and bought the gear. The mandoline didn't work well (straight type blade - I'm going to return it for a V-type blade. So after cutting all the oranges by hand and following the steps (minus 1/3 the sugar and +1 lemon I found that the temperature didn't get above 216 F. I decided that it was the melted sugar content that was too low and that it was needed to get the higher boiling point so I added a cup at a time until I was able to get to 222.5 F. That required almost the entire measure of sugar. I am waiting to see how it comes out for consistency but would like to know if there is a lower sugar recipe that will still set up properly, as I like my marmalade a little tarter.

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well my biggest questions an hoping someone will help me on this one?!?!?!?!

on the fourth paragraph its saying to remove jars from water and drain on a clean towels!?!?!?!?!?

-----> so my question is if the jars need to be completly dry, or just drain dry?

i dont know if i explain my self or not??!?!?!?

please help?

thanks

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I just made this and it is sooooo good but I used really sweet oranges so the jam came out really sweet. Next time I will taste them first to make sure I need all the sugar. Everyone is loving how sweet it is except me...tastes divine though...now I need to go make scones or good eats english muffins for it!