"George Shirley" wrote in message
.. .
Melba's Jammin' wrote:
In article ,
George Shirley wrote:

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

If you process them in the BWB for 10 minutes or more, Jorge, you don't
have to sterilize them before filling -- just have them clean and hot.

The way I work it they get clean, hot, and sterilized. When I'm preparing
to make jam or jelly I put the BWB pot on the stove first, full of jars
and water with about a tablespoon of white vinegar in the water. Our city
water is very high in calcium and can leave white deposits on jars. Even
on the new gas stove and on a 16,500 btu burner it takes a bit to get that
much water boiling.

Once the jelly or jam is ready to be jarred I lift the jars, one by one,
out of the pot with a pair of tongs, emptying the water from the jar as I
do it. Jars are hot, clean, and, mostly sterilized by that action.

When jars are full, rims wiped clean with a wet paper towel, hot lids in
place, and rings screwed on hand-tight they go back in the BWB for
processing. By leaving the BWB lid on during the filling I speed up the
boiling process enough that it doesn't take long to start the processing
of the jars.

My jars are stored in the original boxes in a closet in my home office.
Although we don't have much in the way of insects or other vermin I prefer
to ensure the jars are very clean and hot before filling. YMMV

George

ohmygosh! so, not to say 'me too me too' but I do exactly the same as
George! The jam filled jars are gonna go in to the canner, so why not take
the empty jars out of it? And y'know what I do with the boiling water that
has to be poured out of the sterilized jars? I pour it on the lids! Yup!
The boiling water from the sterilized jars goes on to the 2 piece lids (they
are in a pot of their own)- thereby heating them up and softening the
compound.

as a side note - My mom taught me to make jams and jellies. We put our jam
in to old baby food jars. I don't know if they were sterilized first. And
we sealed with paraffin!!

Yes! We did!

Kathi