Kathi Jones wrote:
"George Shirley" wrote in message
...
SCUBApix wrote:
ok, quarter and peel 3 oranges and 2 lemons.
-Scrape off half the white pith then cut peels in to thin slivers.
-Place slivered peel in a pot with 1.5 cups water and 1/8 teaspoon
baking
soda.
-Cover and simmer 20 minutes.
-Chop the fruit from those 3 oranges and 2 lemons and add that to the
cooking peel (you should have 3 cups total)
-Cover and simmer another 10 minutes.
-Then add 5 cups sugar and bring to a full rolling boil, boil hard for
one
minute.
-Remove from heat, stir in 1 pouch Certo Liquid Pectin.
-Pour in to jars and process.

I got 6 X 250 ml jars. The peel tends to float to the top so I find I
have
to gently rotate the jars as the marmalade sets up.

This recipe is taken directly from the Certo Liquid Pectin package. A
pdf
document of the package insert can be found
herehttp://www.kraftcanada.com/Assets/docs/Certo/Certo_Liquid_EN.pdf it
is the
'orange marmalade under cooked jams' in red

good luck,
Kathi- Hide quoted text -

- Show quoted text -
I just want to be sure I got this right. Because you sterilize the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before using and then
BWB process. That is generally what is called for.

George

But of course! I always put my clean empty jars in the canner, boil them as
I make the jam/jelly/marmalade (stuff), take the hot jars from the canner,
fill hot jars with hot stuff, wipe rims, place new 2 piece lid (which have
also been simmered in hot water) on finger tip tight, place back in canner
and BWB.

The BWB gives the 'safe' seal. If it isn't done, jars still may seal
because of hot lids cooling on hot jars, but I wouldn't consider that a
'safe' seal.

I've seen here that some people don't boil the jars before filling because
they say that the boiling hot 'stuff' is safe as it is. I've also seen
people say that they invert the jars for a seal (no BWB), or they put hot
lids on hot jars to get a seal (no BWB). These are 3 methods that I NEVER
do and will NEVER recommend.

I share my preserved goods with many people - I would NEVER want to be
responsible for someone getting sick, just because I didn't follow
recommended guidelines.

I hope that helps,

Kathi
Good for you Kathi, that's the way I was taught to do it too. No point
in putting by the good stuff if it makes someone ill. I was pretty sure
we had had this discussion before but didn't want to take a chance.

George