Orange Marmalade

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Where'd they come up with a 6 month shelf life? Jams and jellies are good for at least a year (and beyond, but we won't go there.

And to everyone else: DON'T DOUBLE JAM RECIPES! Sorry for shouting, but its very important (and marmalade is jam. You can make up more, just cook it up in separate batches. When you double a recipe with pectin you change the formula and usually it doesn't set right. I know you're thinking "well I was pretty good at algebra, I'll just muliply everything x3 and we'll be fine". Just don't. You'll be sorry. Because it's not algebra. Jam doesn't know algebra. It knows f-ing calculus and will kick your butt. Learn from my mistakes, and have fun canning!

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I wasn't really planning on making this recipe, until I discovered that my local gourmet grocer had Seville oranges in stock, so I thought, why not ($1 each!. The grocer said that Sevilles are the best for marmalade because of their high pectin, and maybe that is the problem that others are having with getting it to gel, they might be using an orange with lower pectin. I doubled the recipe, no problems with that like someone else was having. Sevilles have A LOT of seeds so that made it difficult and they gummed up the mandolin a lot as well. I also had a hard time getting it to the proper temperature, I could get 216 and then it seemed to plateau, but after like 45 minutes of cooking, it finally went to 219 and I stopped. I wonder if this was because I'm at a higher altitude and it hit its boiling point, or maybe there was too much water in it and that lowered it boiling point, but in the end it turned out really well, it is just the right consistence and it ended up producing more than expected. I had a total of 24 cups. The flavor is great and looks good too. Thanks.

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Followed recipe exactly, but took almost three hours of cooking to get the cold plate test to work. Even then, it never really set up firmly. And the long cooking killed most of the citrus flavor.
Very disappointing.

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In the recipe it said to use a stainless steel pot and I don't have one. Can I make this recipe with a regular pot?
Thank you.

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Btw, loved your story about your mother Josefina! Very sweet:

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I made this recipe today for the orange marmalade by Alton Brown. Followed the recipe completely. It is wonderful. I will be sure and make it again. It will be great for the new year. Took some to my friends. They were so excited. It really looks wonderful too. Thanks again.

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I was reading everyones comments and I noticed that someone doubled the recipe. Others did a single or smaller batch and had great success. If you double the recipe you have to double the time it takes to cook.
The water does evaporate away in the initial boiling so when you have a large pot that is tall and cylindrical the water does not evaporate quickly from it. Try using a shallower and more open pot to have the water evaporate, I think Alton touched on this subject of different size stock pots when he did a soup expedition.

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This was my first time ever making a jelly/jam or marmalade, so I did not know what to expect and the directions really did not say much. I followed the directions nervously (adding my own touch here and there and it turned out great! For all of you other first timers, the water/orange mixture (before you add the sugar will greatly reduce. Well, it did for me, and it turned out just fine after adding the sugar. This was a good, easy recipe, and I plan on making more - much more - especially since I have an orange tree and the oranges are in season (and ripe now. BTW my "own touch" was chopping the orange peel into bite size pieces and adding more of it. I also chopped the orange flesh smaller and added more of it too. It came out great: tastes great, looks great (great consistency and is easy to eat.

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Well... I had a lot of oranges and decided to "double" the recipe (Including the sugar. My marmalade never completely jelled (even after two weeks. I wound up with several jars of an orange marmalade type syrup. This was just in time for Thanksgiving however. I used a few of the jars to make a fantastic glaze for my ham and I added some to my candied yams, which were absolutely delicious, so all is not lost.

I would like to know, however, why my marmalade never jelled. I even after added pectin to hopefully help it to jell? Did I have too much sugar? When you "double" a recipe do you only double some things and not others?
Alton, HELP!!!
C. Cameron
Yonkers, NY

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I made marmalade for the first time, so I made a small amount, I changed the ingrdients a little, did not have lemons, so I used the juice of one lime, one large navel orange, 3 cups of water and 2 cups of sugar, followed the exact directions. turned out excellent, much better than anything you buy at the supermarket. this makes one pint, I am sure I will be making it again, but next time I will make a lot more, to shar with freinds and family. Thanks Alton.