George Shirley wrote:
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.

Here in UK it is not usual to BWB jars with jam or marmalade and I have
never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html

"Ophelia" wrote in message
...
George Shirley wrote:
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.

Here in UK it is not usual to BWB jars with jam or marmalade and I have
never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html


(shudder) yep, you still have recipes that say to use waxed disks....do you
actually use those?

Kathi

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
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.

Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was speachless

We are of course, only using them on high sugar foods.

On 8 feb, 00:15, "Kathi Jones" wrote:
"Topaz" wrote in message

...
On 7 feb, 15:37, "Kathi Jones" wrote:





"Topaz" wrote in message

...
On 6 feb, 13:51, "Kathi Jones" wrote:

"Topaz" wrote in message

....
On 5 feb, 18:42, Brian Mailman wrote:

Topaz wrote:
I have made my annual trip to Stonemanor, the British supermarket
near Brussels, to buy Seville oranges for Marmalade. This year I am
folllowing Alan J. Flavell's recipe (used to be on the University of
Glasgow site; where is it/Alan now?). This link is the recipe but
not
the original copy:
http://www.geocities.com/NapaValley/...html#marmalade

My question is: why, unlike jam, do you add so much water to the
orange juice/peel to make marmalade?

Alan's recipe uses 3 liters water for 1 kg of oranges. Delia Smith
uses 5 liters : 1.35 kg.

I got just over 300 mls juice from 800 grams of oranges; I plan to
add about 2.2 liters of water.

Doesn't this dilute the flavour? I would never do this with
raspberry jam !

One of the differences between the UK-style preserves and "North
American" is a preference in flavors. UK people seem to prefer a more
longer cooked-type flavo/ur (I've read "if we wanted it to taste like
fresh fruit, we'd eat fresh fruit), and non-Anglophile North Americans
like a brighter fresher flavor ("oh, ick, you've cooked the life out
of
it.").

You're using UK recipes. Adding so much water and then cooking it down
will achieve the former condition.

B/- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

Thank you for your replies.
The long cooking time for marmalade is a) to soften the peel and b) to
extract the pectin from the pips, etc. This can take place at a low
simmer for 1 to 2 hours, lid on and with little evaporation.
Only at the end do you turn the heat up to do a "rolling" boil to
reach setting point (plus 100°C), and without a lid.
Since this is short, any evaporation is probably limited.

How do you reduce the cooking time in N. American recipes?
I have read recipes where the a) and b) above are done apart from, and
then added to, the main mixture for the final setting-boil.
What water ratios do N. American recipes use ?

Marmalde, that's a product with passion !
Topaz

----------------------------------------------------

I cheated and used liquid pectin to achieve a good set.

Peel from 3 oranges and 2 lemons was placed in a pot with 1.5 cups water
and
simmered, covered, for 20 minutes. Then the juice and chopped fruit was
added and simmered, covered for another 20 minutes. Add the sugar, bring
to
a boil for a minute, remove from heat, add pectin.

My marmalade has tender peel and a fresher taste, the way I like it.
I've
never had much luck with the long cooked recipes, nor did I like the
taste
anyway.

Kathi- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

I was too quick! There are a couple of things I'd like more details
about.
Part 1: peel and simmer is clear.
Part 2: add juice, that's the juice from the 3 oranges + 2 lemons,
right ?
chopped fruit, what is that? Do you add more oranges whose
peel has not
been used in Part 1? If so how many?
How many pots do you get (and approx. size of pot if poss.) ?
Thanks in advance,
Topaz

---------------------------------------------------------------------------**--------

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.pdfit is
the
'orange marmalade under cooked jams' in red

good luck,
Kathi- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

Many thanks, Kathi.
I will give it a try !
Topaz

you are welcome - let me know how it goes,

Kathi- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

Feedback:
I made a batch last night following (+/-) "your"/Certo method.
The taste is certainly lighter than long-cooked marmalade: it is a
nice change AND
energy saving !
I didn't add baking soda when softening the match-sticked peel. I
wonder what it is supposed to do ?
I still had soft peel.
I squeezed the juice out using a simple extractor instead of
chopping.
(I didn't want the thin membrane that covers the segments, I have read
that it is bad for taste).
When scrapping out half the white pith, I could get rid of the
membrane at the same time.
We don't have liquid pectin readily available in Belgium so I used a
pectin-added sugar.
Very pleased with the results, thanks.
Topaz.
PS. I sterilize my jam-jars, before filling, in the oven after
washing and a good rince.
I am not so fussy with the tops; they just get a wash and rince.
No sterilization after filling; turn upside down though, for a good
air-tight seal.

Ophelia wrote:
Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
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.
Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html

(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was speachless

We are of course, only using them on high sugar foods.


Here in the U.S. we have certain food safety laws and rules, which may
or may not apply to home canners that call for certain things. One of
which is the Boiling Water Bath for five or ten minutes for high sugar
content items. While the law may not apply to home canned goods many of
us give away or sell such goods. When you sell them the law applies. In
addition many states have complimentary laws about the same thing.

Our country is so large, with such a diverse population that food safety
laws are a necessity. Even with those laws we still have outbreaks of e.
Coli poisoning, multiple cases of food poisoning from unsanitary food
preparation, etc. Most of us here, particularly the regulars on this
newsgroup, tend to stick with the rules as laid out for us by the U.S.
Department of Agriculture.

That being said, I grew up, as did many others herein, inverting jars,
using paraffin wax seals, etc. I also remember having to throw out many
jars of spoiled food due to seal failure. Once I switched to proper
canning procedures I seldom have had to toss a spoiled jar. I can only
remember once instance in the last thirty years. YMMV

George

George Shirley wrote:
Ophelia wrote:
Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
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.
Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html

(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was
speachless We are of course, only using them on high sugar foods.


Here in the U.S. we have certain food safety laws and rules, which may
or may not apply to home canners that call for certain things. One of
which is the Boiling Water Bath for five or ten minutes for high sugar
content items. While the law may not apply to home canned goods many
of us give away or sell such goods. When you sell them the law
applies. In addition many states have complimentary laws about the
same thing.
Our country is so large, with such a diverse population that food
safety laws are a necessity. Even with those laws we still have
outbreaks of e. Coli poisoning, multiple cases of food poisoning from
unsanitary food preparation, etc. Most of us here, particularly the
regulars on this newsgroup, tend to stick with the rules as laid out
for us by the U.S. Department of Agriculture.

That being said, I grew up, as did many others herein, inverting jars,
using paraffin wax seals, etc. I also remember having to throw out
many jars of spoiled food due to seal failure. Once I switched to
proper canning procedures I seldom have had to toss a spoiled jar. I
can only remember once instance in the last thirty years. YMMV

Thank you George! I wasn't disrespecting your way of doing it you know!

"Topaz" wrote in message
...
On 8 feb, 00:15, "Kathi Jones" wrote:
"Topaz" wrote in message

...
On 7 feb, 15:37, "Kathi Jones" wrote:





"Topaz" wrote in message

...
On 6 feb, 13:51, "Kathi Jones" wrote:

"Topaz" wrote in message

...
On 5 feb, 18:42, Brian Mailman wrote:

Topaz wrote:
I have made my annual trip to Stonemanor, the British supermarket
near Brussels, to buy Seville oranges for Marmalade. This year I
am
folllowing Alan J. Flavell's recipe (used to be on the University
of
Glasgow site; where is it/Alan now?). This link is the recipe but
not
the original copy:
http://www.geocities.com/NapaValley/...html#marmalade

My question is: why, unlike jam, do you add so much water to the
orange juice/peel to make marmalade?

Alan's recipe uses 3 liters water for 1 kg of oranges. Delia Smith
uses 5 liters : 1.35 kg.

I got just over 300 mls juice from 800 grams of oranges; I plan to
add about 2.2 liters of water.

Doesn't this dilute the flavour? I would never do this with
raspberry jam !

One of the differences between the UK-style preserves and "North
American" is a preference in flavors. UK people seem to prefer a
more
longer cooked-type flavo/ur (I've read "if we wanted it to taste
like
fresh fruit, we'd eat fresh fruit), and non-Anglophile North
Americans
like a brighter fresher flavor ("oh, ick, you've cooked the life out
of
it.").

You're using UK recipes. Adding so much water and then cooking it
down
will achieve the former condition.

B/- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

Thank you for your replies.
The long cooking time for marmalade is a) to soften the peel and b) to
extract the pectin from the pips, etc. This can take place at a low
simmer for 1 to 2 hours, lid on and with little evaporation.
Only at the end do you turn the heat up to do a "rolling" boil to
reach setting point (plus 100°C), and without a lid.
Since this is short, any evaporation is probably limited.

How do you reduce the cooking time in N. American recipes?
I have read recipes where the a) and b) above are done apart from, and
then added to, the main mixture for the final setting-boil.
What water ratios do N. American recipes use ?

Marmalde, that's a product with passion !
Topaz

----------------------------------------------------

I cheated and used liquid pectin to achieve a good set.

Peel from 3 oranges and 2 lemons was placed in a pot with 1.5 cups
water
and
simmered, covered, for 20 minutes. Then the juice and chopped fruit
was
added and simmered, covered for another 20 minutes. Add the sugar,
bring
to
a boil for a minute, remove from heat, add pectin.

My marmalade has tender peel and a fresher taste, the way I like it.
I've
never had much luck with the long cooked recipes, nor did I like the
taste
anyway.

Kathi- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

I was too quick! There are a couple of things I'd like more details
about.
Part 1: peel and simmer is clear.
Part 2: add juice, that's the juice from the 3 oranges + 2 lemons,
right ?
chopped fruit, what is that? Do you add more oranges whose
peel has not
been used in Part 1? If so how many?
How many pots do you get (and approx. size of pot if poss.) ?
Thanks in advance,
Topaz

---------------------------------------------------------------------------**--------

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.pdfit
is
the
'orange marmalade under cooked jams' in red

good luck,
Kathi- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

Many thanks, Kathi.
I will give it a try !
Topaz

you are welcome - let me know how it goes,

Kathi- Tekst uit oorspronkelijk bericht niet weergeven -

- Tekst uit oorspronkelijk bericht weergeven -

Feedback:
I made a batch last night following (+/-) "your"/Certo method.
The taste is certainly lighter than long-cooked marmalade: it is a
nice change AND
energy saving !
I didn't add baking soda when softening the match-sticked peel. I
wonder what it is supposed to do ?
I still had soft peel.
I squeezed the juice out using a simple extractor instead of
chopping.
(I didn't want the thin membrane that covers the segments, I have read
that it is bad for taste).
When scrapping out half the white pith, I could get rid of the
membrane at the same time.
We don't have liquid pectin readily available in Belgium so I used a
pectin-added sugar.
Very pleased with the results, thanks.
Topaz.
PS. I sterilize my jam-jars, before filling, in the oven after
washing and a good rince.
I am not so fussy with the tops; they just get a wash and rince.
No sterilization after filling; turn upside down though, for a good
air-tight seal.

-------------

excellent! Yes I understand the desire to eliminate the membrane. I made 2
batches myself, one with chopped fruit, and one where I did what you did -
juiced the friut and removed the membrane when scraping the pith. For me,
it was a texture thing. Both batches turned out fine.

I'm not sure about the baking soda, but I think it has something to do with
foaming? Just a guess.

Kathi

Ophelia wrote:
George Shirley wrote:

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.


Here in UK it is not usual to BWB jars with jam or marmalade and I have
never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html


Since jams, etc. are relatively low risk foods, if you don't get mold on
it you shouldn't have a problem. If you do have mold you should chuck
the whole jar's contents,not scrape it off. Having said all of that I
do BWB my jams and jellies.
Ellen

ellen wickberg wrote:
Ophelia wrote:
George Shirley wrote:

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.


Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html


Since jams, etc. are relatively low risk foods, if you don't get mold
on it you shouldn't have a problem. If you do have mold you should
chuck the whole jar's contents,not scrape it off. Having said all of
that I do BWB my jams and jellies.

Thanks Ellen. I will read up on this. I rarely get mould on my jams so if
I do I will throw it away.

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.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

In article ,
"Ophelia" wrote:

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
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.

Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...-marmalade,122
3,RC.html

http://www.deliaonline.com/recipes/h...rve,1056,RC.ht
ml


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was speachless

We are of course, only using them on high sugar foods.

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I don't
particularly think it's anything but a different way of doing things.
Do you can/bottle/jar other stuff, O? Like tomatoes? If so, are those
commonly processed in a waterbath? Do you have the two-piece lid and
ring closure that we have or do you do something more along the lines of
a Weck jar with a rubber sealing ring and metal clips? I'm curious.
-B, wondering where in the heck those little circles are . . . .


--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

Melba's Jammin' wrote:
In article ,
"Ophelia" wrote:

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
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.

Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...-marmalade,122
3,RC.html

http://www.deliaonline.com/recipes/h...rve,1056,RC.ht
ml


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was
speachless

We are of course, only using them on high sugar foods.

Not so much speechless as awestruck, I think.
Different countries have different standards for "the norm." I don't
particularly think it's anything but a different way of doing things.
Do you can/bottle/jar other stuff, O? Like tomatoes? If so, are
those commonly processed in a waterbath?

Yes I do Barb. I also have a canner I got from Ross.

Do you have the two-piece
lid and ring closure that we have

Yes I do


or do you do something more along
the lines of a Weck jar with a rubber sealing ring and metal clips?
I'm curious. -B, wondering where in the heck those little circles are

We have both

This is where I get my supplies

http://www.lakeland.co.uk/productlis...eas/preserving

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

"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

ellen wickberg wrote:
If you do have mold you should chuck
the whole jar's contents,not scrape it off. Having said all of that I
do BWB my jams and jellies.
Ellen

And, having read all that, I've scraped plenty of mold from jams in my life!