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 !

"Topaz" wrote in message
...
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 !

I would assume that it will evaporate as you cook it down to the gel stage,
which could take awhile

Kathi

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/

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

"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

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 -

Thank you Kathi,
I like that; I think my next batch will be done your way.
(PS. Another alternative: boil the oranges/lemons WHOLE till skin is
soft, then go the low or short way. Might try that too - but short
way !)

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

"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 here
http://www.kraftcanada.com/Assets/do..._Liquid_EN.pdf it is the
'orange marmalade under cooked jams' in red

good luck,
Kathi

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.pdf*it 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

"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.pdf it 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

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?

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

"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

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

"George Shirley" wrote in message
. ..
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

No problem, George. Better safe than sorry, right?

Kathi