In article ,
George Shirley wrote:
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
I do similar but I don't boil the empty jars for 10 minutes to sterilize
them. I start my clean jars in hot water with a glug of vinegar and
commence to making my jam or jelly. By the time the jam is ready to
jar, I remove the jars from the water, put them on a clean towel to
drain a bit, and put the lids into the hot or simmering water while i
fill the jars. Then back into the bwb for a 10-minute gentle boil.
Have you noticed current instructions to let the processed jars sit in
the water for 5 minutes before removing them? I first ran across it in
the big Ball Book; Elizabeth Andress at the NCHFP said that
Jarden's*work with lids has shown the extra five minutes helps ensure a
good seal and reduce the chance of leakage after the jars are removed
from the canner and that's what they (UGA folks) are recommending in the
current So Easy To Preserve, too. They also changed their pressure
canning steps to waiting 10 minutes after taking the weight off, before
removing the lid, for the same reason.* (USDA used to say 2 minutes)*
Again, not related to the safety of the product, but*a desire to be
consistent with the industry and lessen the chances of problems and seal
failures. I thought that was interesting.
http://www.uga.edu/nchfp/publication...w_canners.html
http://www.uga.edu/nchfp/publication...s_canners.html
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!