A few days ago, I decided to make orange jam. I followed somebody’s instructions, and also boiled the jullianed skin for three times, but my jam turned out very bitter. As I was browsing around on RUclips, I found your recipe. To be honest with you, I had no idea, the orange marmalade is made with orange juice 😀. I thank you for posting. I followed your instructions, and my wife was so proud of my marmalade.
Hi. Thanks for sharing! It’s my wife’s favorite. I have to make some every year around Thanksgiving. My kids love it with goat cheese and those Ritz crackers.
This recipe makes gorgeous marmalade! Everyone at work is asking if I’m making them jellies for Christmas again this year & they are really wanting this and the lemon jelly recipe you have too! Thank you so much!
Awesome!! I’m glad you are liking the recipes! As soon as the high school FFA gets the oranges in, I will be making another batch. Thanks for watching!
@@useful.knowledge Love supporting the local school kids! We look forward to our Fall fruit from the Honor Society kids and meat & spice packs from our FFA kids!
I have made this recipe 4 times so far and love it every time, the only thing I do is I use 10 oranges not 8 this way I get 4 glasses of orange juice and then add the peel of all 10 oranges and it comes out awesome, the original recipe is great also. Thanks for the great recipe willake this from now on. Shane Chelsea, maine
Thanks for posting this. I made it following your directions and it turned out great. This is the first time I've ever canned anything in my life! Thanks for making it easy.
Brad Brown. Hi. Great news! Orange marmalade is not easy so it's awesome that this was your first canning experience. You are set and ready to make just about any jams or jelly now. I can all type of jams and jellies but wife is always requesting orange marmalade. Thanks!
I'm new at this jelly jam stuff. I love to cook , But when you say ,"Sure Jell" what colored box do you use (da) I said I was new ,I'm going to give it a try. You make it look so easy Thank You and wish me luck
James Allen. Hi. I use the original Sure Jell in the yellow box. You can do this. Once you get going, you will want to make all kinds of jelly and jams.
Hello. Thanks!! I have a food saver that has the port for the tube for sealing jars. I have the sealing kit for both wide mouth and regular jar lids. I have the food safe desiccant packs. Here is the issue: I have all of it ready but I didn’t get a chance to use it before this virus hit. When we get back to normal, I will put up some flour because it was one of the first things to go over here. I have to use unbleached flour because my wife is allergic to bleach including bleached flour. Its all gone right now. Stay safe!
@@useful.knowledge Thank you. I need to follow a gluten free diet , so I understand your wife's predicament. The virus is a nightmare. But the madness of the people is making it worse. Wishing you the best, Elaine
Love it useful knowledge how to make jams and jellys thank you I'm going to subscribe and send you a great big hug man ...thank you for sharing ...peace in London UK ...
Thanks for the fast response. I'm on my way back to the store . I have all the oranges peeled and juiced and in the pan ready to go, I'll let you now how things turn out.
James Allen. Hi. That’s awesome! The orange marmalade is one of the hardest to make. Check out our channel. We have many videos out there on jellies, jams, and preserves.
Best video on this yet. I'm going to try this method using orange, lemon, lime, grapefruit & those tiny things called cuties, & call it "Citrade Marmalade."
My GAWD it turned out good Mr UsefulKnowledge! FYI to all you who don't eat sugar, I replaced the 6 cups of sugar with 24 oz of honey. Didn't solidify at all. Re-boiled it, then added 3.5 cups of granulated Splenda, & another dose of Sure Jell. Worked perfectly. In short, I should have listened to Heisenberg, & "Respected the Chemistry." Lesson learned!
Jamie, I've been making Jams & Jellies for almost 30 years now and while I do like Marmalade I've never made it before. Sure-Jell is what I use and a friend of my wife's gave me a jar of her Marmalade and it was awesome. Since you made yours with Sure-Jell and so did she I decided to take a look at your process. Yes I could have done the recipe on the box but I like to see how other folks do theirs and I liked the way yours came out so that's how I plan on doing mine. Now here's a couple of tips I've learned that speeds up the process. First I wash my jars thoroughly and rinse them out and immediately put them in my 1000 watt microwave. 2 minutes before I'm ready to start pouring the liquid in my jars I turn the microwave on high. When they are finished the jars are very hot. Just like out of the oven. I haven't boiled my lids over the last 5 years. They come straight out of the box and are sterile anyway. To me that's just a waste of time and they seal every time. I don't do the water bath either. Another waste of time. Thanks for posting this. I will definitely follow your videos.
Goodgrieflouise. Thanks! That’s a really nice idea about the microwave. Best of luck making the marmalade. I came up with using two boxes of sure jell because folks were complaining about how long it was taking to set when using one box. I was just eating some tonight with goat cheese and crackers. It’s an interesting combo that my son introduced to me but it’s really good.
@@useful.knowledge Goat cheese and crackers. Yum! I made a batch of Strawberry Jalapeno jam years ago and man my friends went crazy over it. Same thing only they used cream cheese and crackers. Here's a tip about canning jars. I discovered years ago that the "quote" single use jars that you buy in the stores like jams and jellies can definitely be used again. I wash the jars thoroughly as well as the lids and when I put the hot liquid in the jar and seal it with the lid it came with it seals again just like the lid and ring closure do. Ping! I have some jars I've used half a dozen times and they still seal perfectly. Not recommending this to anyone just letting you know I use them over and over.
Awesome! Glad to hear. Everyone that has tried the marmalade at work says they love it. My son is just eating it like candy. I came up with that after a few failed attempts a few years ago.
While in lockdown during Christmas Eve until New Years with THE 19, I made Lime Marmalade. IT WAS DELICIOUS. Followed this recipe. God Bless, stay safe.
Hi there...new to canning. You mentioned something called 'open kettle method?' With this method can I still put my jars on the shelf in the pantry or must they be stored in the refrigerator? Excellent video. Appreciate your time to show us another way to can this. Jesus bless.
Hi. Once they “ping” and seal they are absolutely shelf stable for up to at least a year. I use the open kettle method for anything considered acidic such as jams, jellies, marmalade, and tomatoes. The be considered acidic, the items must be below 4.5 on the ph scale. Most fruits are well below this mark. The open kettle method was the recommended method for generations before the water bath method became recommended. I was taught the open kettle method as a child and still use it. It can’t be used for items like green beans, potatoes, and meat. Those must be pressure canned. If you get an opportunity, check out my other videos on making jams and jellies. I use the open kettle method in those videos. All the best canning!
Thank you very much ! I read/watch so much recipes it seemed like a lot of work. I started to zest my oranges with a peeler then I decided to look at more recipes finally I found yours. Happy to see you used a peeler to take the zest off. I’m going to add habanero to mine. This is my first attempt to make any kind of jam/ marmalade.
Thanks!! Wow you want some pain with your marmalade. I’m a wimp when it comes to pepper pain but I have friends that seem to be immune and would most likely love your habanero-orange marmalade.
The wife made a batch like you did. The second batch she added a 1/4 teaspoon cinnamon and it turned out brilliant. THANK YOU for the recipes. Hope you post more.☺
Question. Can I just use old like jam/jelly jars and peanut butter jars and pasta sauce jars that I’ve bought from supermarket and just clean them out and put ur jam/jelly recipes in them?
Hi. The issue is finding a new lid that fits properly. Also, some jars are not mason jars which may in the end are a little more fragile. Some spaghetti sauce is actually sold in mason jars which can be reused. I have many of these. You can take a mason jar band and lid and see if it fits whatever jar you have.
Hi. I’ve had mine for probably 20 years. Here a link to almost the exact same one: Zulay Professional Citrus Juicer - Manual Citrus Press and Orange Squeezer - Metal Lemon Squeezer - Premium Quality Heavy Duty Manual Orange Juicer and Lime Squeezer Press Stand, Black www.amazon.com/dp/B07D5KRQL7/ref=cm_sw_r_cp_api_glt_i_HX532HJ7MRA4H95AKWBR
Wow!!!! I just made your marmalade, delicious. This was my third attempt, the first two went down the garbage disposal the next day. They were bitter and folks, I am not going to bash other you tube videos, but don't make any that say use the pith, just cut fine. Yours was easy and tastes great. Thank you so much.
I just made this I only had 1 packet of pectin left so I didnt make such a large amount, only used 6 oranges etc, ( made 4 -5 jars ) but I've just finished making this and it smelled good jarring it up and I'm now waiting for it to cool down enough for me to try it, it seemed a bit runny going g in the jars but had all the signs of setting well, so all in all I'm very pleased with this recipe and will let you know how it finally turned out. Have to say it would have been lot easier juicing the oranges with one of those presses but it all turns out the same way I suppose.
Julie Wellington. Hi. It’s going to be runny when it’s very hot and going into the jars. You can check your pot and ladle to see if some of the remnants are gelled. I’m usually scraping that up and eating it. Thanks!
@@useful.knowledge yes the marmalade that was left on ladle and in saucepan had set and yes ..... like you I scooped that right up with my fingers leaving nothing to waste, thank you love your recipes and look forward to trying some more , love from Gwent, south Wales, U.K 👍
It would really help to know what weight of pectin is used. I can only buy packs of 100 grams, 500 grams, and kilos. Two packs of pectin is saying how long is a piece of string.
I just watched a woman in Italy perserve orangeis ins and she turned hher jars over for five minutes too - thanks for explaining why that's done. Two questions...Can I make this in a metal pot or does it need to be in a coated? or ceramic pot like you used? and How long can it be stored? Thanks!
Hi. Yes, you can make it in a stainless steel pot. I would not use an aluminum pot for this due to acidity. I keep them up to a year without issue. Thanks!
Making marmalade again tomorrow. The only change I made the last time, was to add half water and half orange juice. It was a huge hit when I first followed your instructions. Making more tomorrow, because everyone devoured the first batch. LOL Great video!!!
Awesome! Thanks so much for the kind comments. I've already made two batches this winter and I've only got a part of a jar left. I will be following your lead and making more during the next few weeks. Thanks!
Hi, great video! Would you happen to have one for lime marmalade? Will the same techniques for orange work for lime? Lastly, I am used to using "Certo" liquid pectin... do you have any experience with that product? I'm not sure if we have "Sure-Jell" here. Thanks!
Al Kirby. Wow!! I’ve never thought of lime marmalade and I love lime everything. I’ll try to make some when things slow down from the summer. You can use liquid pectin instead of powdered but I think you have to put liquid pectin in later in the cooking process. I have never used liquid pectin. You can easily order the standard sure jell online. Best of luck and I will let you know when I try to make some lime marmalade.
@@useful.knowledge Hey, thanks a lot! I'll definitely look forward to hearing your opinion (and hopefully watching the video :-) ). Yeah, I'm addicted to lime marmalade... I buy the Roses brand (from England) but it's almost $7 a bottle here, so I'd love to make my own instead. Cheers!
Al Kirby. Thanks so much for reminding me!! I made a batch of orange marmalade last week. It will probably be the week of Thanksgiving but I’m going to make it. Thanks!!
Hi. The fruit floating up does happen from time to time. There’s many different explanations out there. I’ve noticed it happened to me last year on some peaches that were not quite ripe. I also think correct cooking time it important to follow to ensure fruit doesn’t float.
Unfortunately, Its not going to work with those less acidic veggies. Its mainly for jellies, jams, and tomatoes. We pressure can or freeze green beans. We blanch and freeze the corn on the ear in ziplocs. As for the squash, we love fried squash. I slice them up, blanch them, and then cool them down quickly. Next, I place the squash in egg wash and then coat them with flour/meal. I place these on cookies sheets and freeze them. The next day i take them off the cookie sheet and bag them up based on how much we would eat at a meal. Then they go back to the freezer to eat during the winter. These fry up in the dead of winter and taste just as fresh as summer. Sorry for the book, I get excited about the squash. Thanks for watching!
UsefulKnowledge , thanks for the freezer tips!!!! Will definitely try the tomatoes next and continue to watch your channel! Any tips on keeping snakes away???? I Enjoy the whole nature thing, birds flowers garden....NO SNAKES.... saw a black one yesterday.....ruined my minute with nature.....lol...,Someone suggested eliminating the birdseed????? Thanks again and God bless.
My two German Shepard dogs and my daughters cats keep the snakes away around here. When we are at our hunting property I wear snake boots. We have timber rattlers and cottonmouths. I grew up in south Alabama and worked in the national forest while in high school. We had to deal with the eastern diamondback rattlesnake. Those are huge!
UsefulKnowledge thanks again for the info.... just the thought of those big snakes you mentioned is too much for me! Time to invest in cats and dogs....lol, thanks again will continue to watch your helpful videos! God bless
I do the preserves at home each year..and have been trying your recipes...your strawberry jam was awsome and fruit did not separate. I cant fined sure gell here in canada. Is it plain geliten..
Hi. I haven’t used it but I think you could. I understand that you have to add in liquid pectin at the end of the cooking process instead of the beginning.
Hi. This is the open kettle method that was once the recommended method before water bath became recommended. I use this method for anything that can be water bathed which is anything acidic such as jams, jellies, and marmalade.
I made this for my family 3 days ago and we have already went through one jar and it is amazing absolutely love this recipe I cut it in half because we don't have that many people and I wanted to make sure it was going to work well but now I'm making it again for my mom and grandmother thank you so much as recipe it's really is awesome
A few questions as I haven't canned in a number of years. Can you reduce the sugar for this recipe without it being effected? I wash and sterilize my jars in the dishwasher would I still need to do the hot water bath method? How did you get the long strips when you were using the potato peeler,? Mins came out fat wide short strips, so I just Julianne with a knife. Thanks you
Hi. That’s just a zester that has been around the house forever. I think it’s also a potato peeler. You could probably reduce the sugar some but it may get really tart. I wash the jars and then place them in the oven. The oven simply is used to heat the jars up for canning instead of placing them in hot water. I used the old timey open kettle method instead of the water bath method. I was taught the open kettle method as a child and have used it since then. The open kettle method was the recommended method before water bath became the recommended method.
Yours was by far the best video on marmalade I found. Made a batch. It's pretty sweet. Have you tried less sugar? Reading the comments, there seems to be confusion over 'sure jell' It's the same as Ball original (not no sugar) pectin. One box = 6 tablespoons. I used 1.5 boxes, or 9 tablespoons and it came out great. The rind could be simmered a bit longer in order to soften it more. But, depending on your temperature, or duration of simmer, the flavor begins to become less fresh. Might work to simmer the rind for up to an hour in water, drain, then put in the 4 cups juice/water and do the 10 minute simmer, then add pectin to a boil, then the sugar. Thanks for putting this up!
Ken Brock. Hi. I played around trying to come up with a recipe that would have the consistency of traditional orange marmalade without being “jelly”. The sweetness is supposed to balance out tartness of the zest. I love that strong orange flavor with the sweet to balance it. Of course being from the South, our sweetness tolerance is probably a lot higher than other places 😀. Thanks for sharing your thoughts and ideas because some folks reading this may want to change it up a little. Thanks!
So excited...literally just made this recipe! Besides toast, biscuits and cream cheese n crackers, we are also going to use with pork, chicken, in bbq sauce, and homemade orange chicken and rice. Thanks for another video full of "useful (and tasty) knowledge".
I know the zest is in there for a reason, but I would love it if you came up with a really good recipe for orange jam, no pectin and strain the zest back out. Thank you for the videos, Im a big fan!
Hi. I think you can similar to making a jam. My concern would be cooking out the orange flavor since you would have two simmer it down probably an hour or so. I almost want to try a small batch to see what happens.
Could I use this same method but substitute I. Meyer Lemons? I’m afraid the traditional method overnight with pith will be too bitter. Especially after I’ve made this style with my oranges!
Hi. I tried to make lime marmalade last year using this method. I has way to much lime zest in the mix. You may have to adjust the lemon juice to water ratio and the amount of zest so it want be so bitter. I’m going to give the lime another go soon and maybe even try your though on the Meyer Lemon. That does sound good.
Hi. It took my several tries to get this recipe but you’ll love it. You can check the comments but someone made it and entered it into a county fair. I think it won or at least placed.
Kerry Potts. I have to admit that I do not like grapefruit, however, my wife eats them all the time. I think your idea would work. I looked up grapefruit in my old Southern Living canning book. There is a grapefruit jelly recipe and its made without pectin. For marmalade, I would substitute the grapefruit for the oranges and use only one package of pectin instead of two. Good luck and let us know how it turns out.
I just made some and do not like it. Now I am going to try yours. It sounds much better. I don't like the bitter peel taste. This one looks good. Thanks so much!
I'm not sure what went wrong, but I did everything exactly the way you did. I even kept the video on so I could make sure I did it right. Mine was fine til I put in the sugar. It thickened up so fast and got so thick I could barely stir it. I couldn't get the sugar to dissolve and get clear looking. I kept cooking it til it boiled and stirred like crazy, but it still came out very cloudy. For some reason I think either using less pectin or less sugar would have helped. I did come out with the right amount of jars so I guess the amounts I used were correct.
@@deborahgriner5592 Yes, unfortunately is does make a difference. The pink box is for low or no sugar recipes. That is probably why it got so thick. I use the original sure jell which is the yellow box.
If you would process them either in water bath in a pot or in a steam canner for 10 minutes they would last several years in room temperature. I have done the water canning (it requires a lot of water, water should be a few inches above jars), and in the steam pressure canner (only a few cups of water bellow canning rack).
It seems like when the jars cool down, the rings come off pretty easy. I checked a few of the jars in the pantry and they were easy to loosen. Hope that helps.
diane Douberley. Hi. I don’t water bath for acidic items such as jams, jellies, tomatoes. This is the open kettle method that was the recommended method before water bath. You can definitely water bath if you like for the marmalade but I don’t.
It’s a shame l don’t have a clue about “ Sure- Jell or Petten . I have so many oranges and love oranges marmalade on pumpernickel bread with butter. I’m nervously excited about trying to do this . I also have regular jars with lids that I have saved . Can I use them ? Thanks for the recipe !
Alison Adkins. You can reuse jars and bands. You will need to purchase new lids because you can’t reuse the actual lid part. The lids and sure jell will be in the canning section of any grocery store. Best of luck! This marmalade is my wife’s favorite and she’s always asking me to make more.
Thanks for the Info, Like you said ,It has me hook line sinker. As I set here typing to you I have Two crackpots going , making Apple butter I,m going to start your recipe in the morning. By the way, I bought the pink box of Sure Jell (my bad) I'll exchange them in the morning, En less you think I can use the pink instead of the yellow box. I think you created a monster, after this I want to try pineapple.. Talk to tou later my friend.....Jim
James Allen. Sounds awesome. I would swap the sure jell. The pink box has chemicals because it’s “low sugar” while the yellow is the original. The original is pectin, dextrose (corn sugar), and citric acid (lemon). Best of luck!
Tried it, recipe was great but the lids didn’t seal. We followed the directions on putting the jars in the oven first to heat. Can we reprocess to seal the jars?
Cheri Fields. Hi yes you can reprocess. To do so, add about 1 teaspoon of water per jar. Slowly bring the marmalade back up to a boil and simmer for about 3 minutes. You’ll need to clean the jars and use new lids. Just make sure you put the marmalade in the hot jars and place on the lids immediately after you remove from the heat (stove eye). I hope this helps. Please let me know if they seal this time.
Hi. You can water bath if you like. I use the open kettle method that I learned as a child. The open kettle method was once the recommended method for jams, jellies, and marmalade until water bath became recommended in the 1980’s. The key to the open kettle method is to get the hot product into the hot jars quickly and get the lids on. I honestly never lose a jar and all seal perfectly.
It’s in most of the old Southern Living canning books. My grandparents taught me. Basically I use open kettle for anything that can be water bathed which is those items considered acidic. The acidity kills any botulism which is why only the 212 deg is required. For non acidic items like meat and green beans, pressure canning is required because you need 250 deg to kill botulism. If you get a chance, check out the jams and jellies videos on our channel. I use this method on all of them. All the best!!
Your video just saved me 7 hours of the making this orange marmalade, although it took me over 2 hrs bcz I don't have a juicer. Thanks for your video it's a genius idea 😍😁😀
Awesome! Thanks for the kind comments and I’m glad we saved you some time. It took me years to get that recipe perfected. Mainly because I wanted a faster way to make marmalade. All the best.
Eduardo Barriga Caro. Hi. I heat the jars to sanitize them and ensure that they do not crack when the hot marmalade is placed in them. I’ve seen jars crack and then you’ve lost all of the hard work you put into making marmalade.
Excellent but in our part of the world we'd call them sachets not boxes. Boxes would be the containers that sachets come in . Hope no one used 2 boxes ! Pretty firm set like the time I put Cornflour instead of icing sugar in my gooseberry fool 😆
This past week, I entered my (Your) Orange Marmalade in the county fair. Got 3 place out of over 600 entries. Thank you!
Wow!! That’s awesome!! Now we are going to call it Award Winning!! Congrats to you because you had to do the work to make it properly!
@@useful.knowledge And because of that, WE, are award winning canners. and that's USEFUL KNOWLEDGE. Thanks again.
Awesome!!
Fantastic
Wow congrats!
Love the simplicity of this recipe. Thank you for sharing this recipe and video.
Thanks for your kind comment!
Gorgeous recipe!!! This is what I have been looking for! Lovely clear & bright orange marmalade without that bitter pulp! Thank you so much!
Thanks so much! My family and folks at work love that recipe. I’m the same about not liking bitter pulp. Enjoy!!
@@useful.knowledge
Ça a l'air delicieuse ! Dommage que ce ne soit pas, traduit en Français 🤔
A few days ago, I decided to make orange jam. I followed somebody’s instructions, and also boiled the jullianed skin for three times, but my jam turned out very bitter.
As I was browsing around on RUclips, I found your recipe. To be honest with you, I had no idea, the orange marmalade is made with orange juice 😀.
I thank you for posting. I followed your instructions, and my wife was so proud of my marmalade.
Hi. Thanks for sharing! It’s my wife’s favorite. I have to make some every year around Thanksgiving. My kids love it with goat cheese and those Ritz crackers.
oh my gosh I have already watched 3 of ur videos just tonight, love em!
Thanks!! We appreciate it!!
Thank you so much! It turned out perfect!
Awesome!! Glad to hear it turned out great. Thanks for letting us know.
This recipe makes gorgeous marmalade! Everyone at work is asking if I’m making them jellies for Christmas again this year & they are really wanting this and the lemon jelly recipe you have too! Thank you so much!
Awesome!! I’m glad you are liking the recipes! As soon as the high school FFA gets the oranges in, I will be making another batch. Thanks for watching!
@@useful.knowledge Love supporting the local school kids! We look forward to our Fall fruit from the Honor Society kids and meat & spice packs from our FFA kids!
We sold a boat load oranges in the fall and then we planted and sold tomato plants in the spring for FFA. Learned a lot from that!
Just made this and it’s a 10/10 for our family.❤
Awesome!!
Couldn't make marmalade til today and couldn't find to magnetic tool where I live, so I made one. Works great.
Sh8
I have made this recipe 4 times so far and love it every time, the only thing I do is I use 10 oranges not 8 this way I get 4 glasses of orange juice and then add the peel of all 10 oranges and it comes out awesome, the original recipe is great also. Thanks for the great recipe willake this from now on.
Shane Chelsea, maine
Thanks for sharing!
i made your orange marmalade last night and it came out great thanks
Doris walker. Awesome!! Thanks for letting us know!
Just made mine today. Tastes amazing:) I will never again buy store made thanks to you.
Nancy N. Awesome to hear! I love orange marmalade. My wife loves it more than I do so she puts in regular orders for me to make more!
Thanks for posting this. I made it following your directions and it turned out great. This is the first time I've ever canned anything in my life! Thanks for making it easy.
Brad Brown. Hi. Great news! Orange marmalade is not easy so it's awesome that this was your first canning experience. You are set and ready to make just about any jams or jelly now. I can all type of jams and jellies but wife is always requesting orange marmalade. Thanks!
HOW LONG DOES THIS ORANGE MARMALADE LAST LOVE THIS RECIPE
Hi. Thanks!! It lasts at least a year in the pantry.
I'm new at this jelly jam stuff. I love to cook , But when you say ,"Sure Jell" what colored box do you use (da) I said I was new ,I'm going to give it a try. You make it look so easy Thank You and wish me luck
James Allen. Hi. I use the original Sure Jell in the yellow box. You can do this. Once you get going, you will want to make all kinds of jelly and jams.
Enjoying your videos. Do you do any dry canning, i.e. flour or oats. Greetings from England
Hello. Thanks!! I have a food saver that has the port for the tube for sealing jars. I have the sealing kit for both wide mouth and regular jar lids. I have the food safe desiccant packs. Here is the issue: I have all of it ready but I didn’t get a chance to use it before this virus hit. When we get back to normal, I will put up some flour because it was one of the first things to go over here. I have to use unbleached flour because my wife is allergic to bleach including bleached flour. Its all gone right now. Stay safe!
@@useful.knowledge Thank you. I need to follow a gluten free diet , so I understand your wife's predicament. The virus is a nightmare. But the madness of the people is making it worse. Wishing you the best, Elaine
If you havent got any pectin , is it still ok to make otherwise what else can you use or do please ?
Love it useful knowledge how to make jams and jellys thank you I'm going to subscribe and send you a great big hug man ...thank you for sharing ...peace in London UK ...
Gaia Calls. Awesome! Thanks!!
Thanks for the fast response. I'm on my way back to the store . I have all the oranges peeled and juiced and in the pan ready to go, I'll let you now how things turn out.
All I can say, is.. EXCELLENT!!! Subscribing
Wanda Williams. Thanks very much! Best of luck making the marmalade.
Too much sugar for me but great video. Looks yummy. Never thought of sterilising jars in oven, cool.Brilliant tip of turning the jar upside down.
This the best how-to orange marmalade video I've seen!! BRAVO!!!! I have everything ready to make this tonight. Thank you for sharing this with us.
NG B. Hi. Yes. When you take them out of the box, it’s basically a paper pouch of pectin. All the best on making the marmalade.
!Well ! I did it, It came great, Evert body just loved it , and want me to make more.Thanks..let me know the next thing you make
James Allen. Hi. That’s awesome! The orange marmalade is one of the hardest to make. Check out our channel. We have many videos out there on jellies, jams, and preserves.
Best video on this yet. I'm going to try this method using orange, lemon, lime, grapefruit & those tiny things called cuties, & call it "Citrade Marmalade."
Joel Williams. Thanks! That sounds really interesting and tasty. Please let me know how it turns out.
My GAWD it turned out good Mr UsefulKnowledge!
FYI to all you who don't eat sugar, I replaced the 6 cups of sugar with 24 oz of honey. Didn't solidify at all. Re-boiled it, then added 3.5 cups of granulated Splenda, & another dose of Sure Jell. Worked perfectly.
In short, I should have listened to Heisenberg, & "Respected the Chemistry." Lesson learned!
Joel Williams. Sounds good!
Thank you so much!! Just finished following your directions, and the kids are so excited for morning to come! 💕
HalfDozenHomestead. Hi. Sounds great. I hope all went well and those jars pinged and sealed. I do love some orange marmalade. Thanks!
Jamie, I've been making Jams & Jellies for almost 30 years now and while I do like Marmalade I've never made it before. Sure-Jell is what I use and a friend of my wife's gave me a jar of her Marmalade and it was awesome. Since you made yours with Sure-Jell and so did she I decided to take a look at your process. Yes I could have done the recipe on the box but I like to see how other folks do theirs and I liked the way yours came out so that's how I plan on doing mine. Now here's a couple of tips I've learned that speeds up the process. First I wash my jars thoroughly and rinse them out and immediately put them in my 1000 watt microwave. 2 minutes before I'm ready to start pouring the liquid in my jars I turn the microwave on high. When they are finished the jars are very hot. Just like out of the oven. I haven't boiled my lids over the last 5 years. They come straight out of the box and are sterile anyway. To me that's just a waste of time and they seal every time. I don't do the water bath either. Another waste of time. Thanks for posting this. I will definitely follow your videos.
Goodgrieflouise. Thanks! That’s a really nice idea about the microwave. Best of luck making the marmalade. I came up with using two boxes of sure jell because folks were complaining about how long it was taking to set when using one box. I was just eating some tonight with goat cheese and crackers. It’s an interesting combo that my son introduced to me but it’s really good.
@@useful.knowledge Goat cheese and crackers. Yum! I made a batch of Strawberry Jalapeno jam years ago and man my friends went crazy over it. Same thing only they used cream cheese and crackers. Here's a tip about canning jars. I discovered years ago that the "quote" single use jars that you buy in the stores like jams and jellies can definitely be used again. I wash the jars thoroughly as well as the lids and when I put the hot liquid in the jar and seal it with the lid it came with it seals again just like the lid and ring closure do. Ping! I have some jars I've used half a dozen times and they still seal perfectly. Not recommending this to anyone just letting you know I use them over and over.
It amazes me how much sugar marmalades and jams contain especially if one is not using additives.
Good video though.
Made this marmalade and was very impressed!! Best I've ever had! Thank you!
Thanks!
Lou from the uk here down in Devon,thanks for your easy method of marmalade,yum yum.xx
Lou. Thanks for the kind words. I have several requests for another batch of marmalade from the family so it looks like I will be making more soon.
I love your recipe! I'm going to try it today. Thanks!
Thanks!!
For people in other countries, what is in Sure-Jell (pectin I presume but would like confirmed) and how many ounces does each box contain, please?
Sure jell is just dried pectin crystals and each box contains a 1.75 ounce bag of pectin powder
@@critterjon4061Thank you for your very helpful comment (from over here in Africa) ❤
This is genius! Thank you :-)
Jasmine P. Best of luck making the marmalade.
Forgot to mention, I made the strawberry jam and orange marmalade,, easy and my family loves the results! Thanks
Awesome! Glad to hear. Everyone that has tried the marmalade at work says they love it. My son is just eating it like candy. I came up with that after a few failed attempts a few years ago.
Hi. Can I add extra fresh squeezed orange juice as a liquid to bring to 4 cups instead of water? or is water necessary in some amount for the cooking?
While in lockdown during Christmas Eve until New Years with THE 19, I made Lime Marmalade. IT WAS DELICIOUS. Followed this recipe. God Bless, stay safe.
Wow!! That lime marmalade sounds awesome!
Where did you get that wonderful tester? Good video by three way.
pam p. That is an awesome zester. I’m pretty sure I got that at Walmart.
Hi there...new to canning. You mentioned something called 'open kettle method?' With this method can I still put my jars on the shelf in the pantry or must they be stored in the refrigerator?
Excellent video. Appreciate your time to show us another way to can this. Jesus bless.
Hi. Once they “ping” and seal they are absolutely shelf stable for up to at least a year. I use the open kettle method for anything considered acidic such as jams, jellies, marmalade, and tomatoes. The be considered acidic, the items must be below 4.5 on the ph scale. Most fruits are well below this mark. The open kettle method was the recommended method for generations before the water bath method became recommended. I was taught the open kettle method as a child and still use it. It can’t be used for items like green beans, potatoes, and meat. Those must be pressure canned. If you get an opportunity, check out my other videos on making jams and jellies. I use the open kettle method in those videos. All the best canning!
Thank you very much ! I read/watch so much recipes it seemed like a lot of work. I started to zest my oranges with a peeler then I decided to look at more recipes finally I found yours. Happy to see you used a peeler to take the zest off. I’m going to add habanero to mine. This is my first attempt to make any kind of jam/ marmalade.
Thanks!! Wow you want some pain with your marmalade. I’m a wimp when it comes to pepper pain but I have friends that seem to be immune and would most likely love your habanero-orange marmalade.
We use zucchini in the marmalade, it takes the taste of citrus fruits and good use of zucchini when there is so much
Very interesting! Thanks for sharing.
What is sure jell
Is there any subtitute
The wife made a batch like you did. The second batch she added a 1/4 teaspoon cinnamon and it turned out brilliant. THANK YOU for the recipes. Hope you post more.☺
Question. Can I just use old like jam/jelly jars and peanut butter jars and pasta sauce jars that I’ve bought from supermarket and just clean them out and put ur jam/jelly recipes in them?
Hi. The issue is finding a new lid that fits properly. Also, some jars are not mason jars which may in the end are a little more fragile. Some spaghetti sauce is actually sold in mason jars which can be reused. I have many of these. You can take a mason jar band and lid and see if it fits whatever jar you have.
I live in the UK .. we don’t have sure gell here.. is it just pectin you use… but how much?
The sure jell box is 1.75 oz. I use two in the recipe. I would use the same amount of whatever box of pectin that is sold over there.
Hi please tell me what your juicer device is called so i can buy one, thank you.
Hi. I’ve had mine for probably 20 years. Here a link to almost the exact same one: Zulay Professional Citrus Juicer - Manual Citrus Press and Orange Squeezer - Metal Lemon Squeezer - Premium Quality Heavy Duty Manual Orange Juicer and Lime Squeezer Press Stand, Black www.amazon.com/dp/B07D5KRQL7/ref=cm_sw_r_cp_api_glt_i_HX532HJ7MRA4H95AKWBR
@@useful.knowledge Thank you so much, much appreciated.
Wow!!!! I just made your marmalade, delicious. This was my third attempt, the first two went down the garbage disposal the next day. They were bitter and folks, I am not going to bash other you tube videos, but don't make any that say use the pith, just cut fine. Yours was easy and tastes great. Thank you so much.
By the way, my oranges were so big that I did not require water.
Thanks! I agree! I came up with my own recipe after making some of those on the internet. Thanks for your kind comments!
I just made this I only had 1 packet of pectin left so I didnt make such a large amount, only used 6 oranges etc, ( made 4 -5 jars ) but I've just finished making this and it smelled good jarring it up and I'm now waiting for it to cool down enough for me to try it, it seemed a bit runny going g in the jars but had all the signs of setting well, so all in all I'm very pleased with this recipe and will let you know how it finally turned out. Have to say it would have been lot easier juicing the oranges with one of those presses but it all turns out the same way I suppose.
Julie Wellington. Hi. It’s going to be runny when it’s very hot and going into the jars. You can check your pot and ladle to see if some of the remnants are gelled. I’m usually scraping that up and eating it. Thanks!
@@useful.knowledge yes the marmalade that was left on ladle and in saucepan had set and yes ..... like you I scooped that right up with my fingers leaving nothing to waste, thank you love your recipes and look forward to trying some more , love from Gwent, south Wales, U.K 👍
It would really help to know what weight of pectin is used. I can only buy packs of 100 grams, 500 grams, and kilos. Two packs of pectin is saying how long is a piece of string.
Thank you for all your recipes ive never had a failed jar. I will make this next week. I love your easy to follow recipes
Thanks for your kind comments!!
I just watched a woman in Italy perserve orangeis ins and she turned hher jars over for five minutes too - thanks for explaining why that's done. Two questions...Can I make this in a metal pot or does it need to be in a coated? or ceramic pot like you used? and How long can it be stored? Thanks!
Hi. Yes, you can make it in a stainless steel pot. I would not use an aluminum pot for this due to acidity. I keep them up to a year without issue. Thanks!
Very easy to follow and it is delicious.
13kisses. Thanks!!
Thank you so much, I really like this easy fun recipe.
Thanks! I love some orange marmalade. Best of luck making it!
Can You use this recipe and use one box of sure jell or liquid certo
I think you probably could. You may also want to remove about a half cup of the sugar if you take out the sure jell. It may be a on the thin side.
Making marmalade again tomorrow. The only change I made the last time, was to add half water and half orange juice. It was a huge hit when I first followed your instructions. Making more tomorrow, because everyone devoured the first batch. LOL Great video!!!
Awesome! Thanks so much for the kind comments. I've already made two batches this winter and I've only got a part of a jar left. I will be following your lead and making more during the next few weeks. Thanks!
Hi, great video! Would you happen to have one for lime marmalade? Will the same techniques for orange work for lime? Lastly, I am used to using "Certo" liquid pectin... do you have any experience with that product? I'm not sure if we have "Sure-Jell" here. Thanks!
Al Kirby. Wow!! I’ve never thought of lime marmalade and I love lime everything. I’ll try to make some when things slow down from the summer. You can use liquid pectin instead of powdered but I think you have to put liquid pectin in later in the cooking process. I have never used liquid pectin. You can easily order the standard sure jell online. Best of luck and I will let you know when I try to make some lime marmalade.
@@useful.knowledge Hey, thanks a lot! I'll definitely look forward to hearing your opinion (and hopefully watching the video :-) ). Yeah, I'm addicted to lime marmalade... I buy the Roses brand (from England) but it's almost $7 a bottle here, so I'd love to make my own instead. Cheers!
@@useful.knowledge Hey there! Have you had a chance to experiment with the lime marm yet? Still interested in getting your input. Cheers!
Al Kirby. Thanks so much for reminding me!! I made a batch of orange marmalade last week. It will probably be the week of Thanksgiving but I’m going to make it. Thanks!!
@@useful.knowledge No lime marmalade experiments yet? ;-)
hello i made your marmalade very very good quick question please how do you prevent the fruit from floating to the top of the jar thank you
Hi. The fruit floating up does happen from time to time. There’s many different explanations out there. I’ve noticed it happened to me last year on some peaches that were not quite ripe. I also think correct cooking time it important to follow to ensure fruit doesn’t float.
Love your canning method! Can this hot pack, no water bath method be used with Carrots, corn, string beans, & squash? Thanks
Unfortunately, Its not going to work with those less acidic veggies. Its mainly for jellies, jams, and tomatoes. We pressure can or freeze green beans. We blanch and freeze the corn on the ear in ziplocs. As for the squash, we love fried squash. I slice them up, blanch them, and then cool them down quickly. Next, I place the squash in egg wash and then coat them with flour/meal. I place these on cookies sheets and freeze them. The next day i take them off the cookie sheet and bag them up based on how much we would eat at a meal. Then they go back to the freezer to eat during the winter. These fry up in the dead of winter and taste just as fresh as summer. Sorry for the book, I get excited about the squash. Thanks for watching!
UsefulKnowledge , thanks for the freezer tips!!!! Will definitely try the tomatoes next and continue to watch your channel! Any tips on keeping snakes away???? I Enjoy the whole nature thing, birds flowers garden....NO SNAKES.... saw a black one yesterday.....ruined my minute with nature.....lol...,Someone suggested eliminating the birdseed????? Thanks again and God bless.
My two German Shepard dogs and my daughters cats keep the snakes away around here. When we are at our hunting property I wear snake boots. We have timber rattlers and cottonmouths. I grew up in south Alabama and worked in the national forest while in high school. We had to deal with the eastern diamondback rattlesnake. Those are huge!
UsefulKnowledge thanks again for the info.... just the thought of those big snakes you mentioned is too much for me! Time to invest in cats and dogs....lol, thanks again will continue to watch your helpful videos! God bless
I do the preserves at home each year..and have been trying your recipes...your strawberry jam was awsome and fruit did not separate. I cant fined sure gell here in canada. Is it plain geliten..
Can you use liquid sure jel
Hi. I haven’t used it but I think you could. I understand that you have to add in liquid pectin at the end of the cooking process instead of the beginning.
I just finish a batch with home grown oranges I did as instructed. Taste delicious. Love the video easy to follow.
Awesome! I need to make a batch!!
Where can I find that orange zester? The one I have takes me incredibly long to zest. I’m dying to try it out.
Hi. I will look tonight when I get home and let you know.
Tina Estrada. Hello. The zester is named Microplane -The Original. www.microplane.com. I really like mine.
So yummy
Thanks for watching!!
Is it okay to reduce the sugar. How does that affect the recipe. Also what can I use in place of sure gel
Do you not use a water bath canner?
Hi. This is the open kettle method that was once the recommended method before water bath became recommended. I use this method for anything that can be water bathed which is anything acidic such as jams, jellies, and marmalade.
@@useful.knowledge Thank you.
I made this for my family 3 days ago and we have already went through one jar and it is amazing absolutely love this recipe I cut it in half because we don't have that many people and I wanted to make sure it was going to work well but now I'm making it again for my mom and grandmother thank you so much as recipe it's really is awesome
A few questions as I haven't canned in a number of years. Can you reduce the sugar for this recipe without it being effected? I wash and sterilize my jars in the dishwasher would I still need to do the hot water bath method? How did you get the long strips when you were using the potato peeler,? Mins came out fat wide short strips, so I just Julianne with a knife. Thanks you
Hi. That’s just a zester that has been around the house forever. I think it’s also a potato peeler. You could probably reduce the sugar some but it may get really tart.
I wash the jars and then place them in the oven. The oven simply is used to heat the jars up for canning instead of placing them in hot water. I used the old timey open kettle method instead of the water bath method. I was taught the open kettle method as a child and have used it since then. The open kettle method was the recommended method before water bath became the recommended method.
Where did you get the zester and the juicer at love to know
Linda Lewis. It’s called a Microplane zester/grater. It’s awesome! You can get them at Amazon for about $13.
Thank you for telling me
Hi, I want to know if I have to use 6 cups of sugar?
Can I use 5 cups instead?
Hi. You could try a batch with 5 cups. It’s going to be quite tart with the cup of sugar out but some folks like it tart.
@@useful.knowledge I didn't think about that. 6 cups it is. Thank you. 😊
Can this method be used to make muscadine jam? Jars in the oven?
Tammy Shattles. Yes. That’s how I would do it. Muscadine are acidic so this method will work.
Useful Knowledge thank you.
Excellent!
Yours was by far the best video on marmalade I found. Made a batch. It's pretty sweet. Have you tried less sugar? Reading the comments, there seems to be confusion over 'sure jell' It's the same as Ball original (not no sugar) pectin. One box = 6 tablespoons. I used 1.5 boxes, or 9 tablespoons and it came out great. The rind could be simmered a bit longer in order to soften it more. But, depending on your temperature, or duration of simmer, the flavor begins to become less fresh. Might work to simmer the rind for up to an hour in water, drain, then put in the 4 cups juice/water and do the 10 minute simmer, then add pectin to a boil, then the sugar. Thanks for putting this up!
Ken Brock. Hi. I played around trying to come up with a recipe that would have the consistency of traditional orange marmalade without being “jelly”. The sweetness is supposed to balance out tartness of the zest. I love that strong orange flavor with the sweet to balance it. Of course being from the South, our sweetness tolerance is probably a lot higher than other places 😀. Thanks for sharing your thoughts and ideas because some folks reading this may want to change it up a little. Thanks!
So excited...literally just made this recipe! Besides toast, biscuits and cream cheese n crackers, we are also going to use with pork, chicken, in bbq sauce, and homemade orange chicken and rice. Thanks for another video full of "useful (and tasty) knowledge".
I know the zest is in there for a reason, but I would love it if you came up with a really good recipe for orange jam, no pectin and strain the zest back out. Thank you for the videos, Im a big fan!
Thanks!!! That’s a great idea. I’m going to work on the recipe.
Looking forward to it! @@useful.knowledge
Can you make this recipe without pectin just sugar? Thanks great video. Love your videos x
Hi. I think you can similar to making a jam. My concern would be cooking out the orange flavor since you would have two simmer it down probably an hour or so. I almost want to try a small batch to see what happens.
Could I use this same method but substitute I. Meyer Lemons? I’m afraid the traditional method overnight with pith will be too bitter. Especially after I’ve made this style with my oranges!
Hi. I tried to make lime marmalade last year using this method. I has way to much lime zest in the mix. You may have to adjust the lemon juice to water ratio and the amount of zest so it want be so bitter. I’m going to give the lime another go soon and maybe even try your though on the Meyer Lemon. That does sound good.
Hi again, I showed my friend your recipe. She wants to know if she can cut this recipe in half?
Hi. Yes, that would work.
Thank you
Matt. Thanks! Good luck making this marmalade. My wife just ordered up another batch so it looks like I will be making more soon.
How long do you keep jars in the oven?
Hey. The jars need to be in the oven for at least 15 min.
Looking forward to making this.
Hi. It took my several tries to get this recipe but you’ll love it. You can check the comments but someone made it and entered it into a county fair. I think it won or at least placed.
Could you substitute grapefruit for the oranges and simmer with a vanilla bean for a grapefruit-vanilla marmelade?
Kerry Potts. I have to admit that I do not like grapefruit, however, my wife eats them all the time. I think your idea would work. I looked up grapefruit in my old Southern Living canning book. There is a grapefruit jelly recipe and its made without pectin. For marmalade, I would substitute the grapefruit for the oranges and use only one package of pectin instead of two. Good luck and let us know how it turns out.
Really useful knowledge
I love the peeling idea❤
Why didn’t you use Seville Oranges? Also you made such a small quantity.
Hi. I like navel oranges so that is really the only reason. I make alot of other jams and jellies so I keep quantities in check. :)
What is the equivalent of sure gel in England?
I got my pectin off the internet (Ebay) it was called jelfix.
I got mine off the internet ( Ebay) it was called gelfix.
I just made some and do not like it. Now I am going to try yours. It sounds much better. I don't like the bitter peel taste. This one looks good. Thanks so much!
Thanks! If you have any questions, let me know. I made some a few weeks back and now it's all gone.
I'm not sure what went wrong, but I did everything exactly the way you did. I even kept the video on so I could make sure I did it right. Mine was fine til I put in the sugar. It thickened up so fast and got so thick I could barely stir it. I couldn't get the sugar to dissolve and get clear looking. I kept cooking it til it boiled and stirred like crazy, but it still came out very cloudy. For some reason I think either using less pectin or less sugar would have helped. I did come out with the right amount of jars so I guess the amounts I used were correct.
Hi. Which brand of pectin did you use?
@@useful.knowledge Thanks for the reply, I used Sure Gel. I do need to say that one was in a pink box and one was in a blue box.
@@deborahgriner5592 Yes, unfortunately is does make a difference. The pink box is for low or no sugar recipes. That is probably why it got so thick. I use the original sure jell which is the yellow box.
@@useful.knowledge Thank you so much for your help. I thought it was just new boxing as I've never made jam before. Stupid me~ lol
No worries! Believe me. I have messed up some jelly and jam in the past. Best of luck!
Thanks but Suger every jam has lots Suger l like the way you are making beautiful Beautiful beautiful thanks 👍💕😘🕯️
How long can you store these jars
Beth Hooper. I keep them for at least a year in the pantry. They will last for several weeks in the fridge after opening. Thanks!
@@useful.knowledge these will not last 3 WEEKS in my house it will be eaten by wild children!!!!! help me fix this problem.
osky152. Sounds like you better make more to keep the peace!! 😂. I’m glad everyone is liking it.
How long do these last ( expiration date? )
Leyah Buster. Hi. They will las at least one year from when you make the marmalade. Thanks!
If you would process them either in water bath in a pot or in a steam canner for 10 minutes they would last several years in room temperature. I have done the water canning (it requires a lot of water, water should be a few inches above jars), and in the steam pressure canner (only a few cups of water bellow canning rack).
@@evelina.amazonAtGmail thank you 🙏 😊
Perfect
How can I adjust the recipe to only make one jar?
How in the world do you get the rings to unscrew so easily? If I tightened them as hard as you did, it seems like a battle getting them off again.
It seems like when the jars cool down, the rings come off pretty easy. I checked a few of the jars in the pantry and they were easy to loosen. Hope that helps.
Thank you!
Don't you have to water bath them?
diane Douberley. Hi. I don’t water bath for acidic items such as jams, jellies, tomatoes. This is the open kettle method that was the recommended method before water bath. You can definitely water bath if you like for the marmalade but I don’t.
Do you have the recipe written down any where?
Yes, I show it at the 0:40 mark.
Fantastic
Thanks!
It’s a shame l don’t have a clue about “ Sure- Jell or Petten . I have so many oranges and love oranges marmalade on pumpernickel bread with butter. I’m nervously excited about trying to do this .
I also have regular jars with lids that I have saved . Can I use them ?
Thanks for the recipe !
Alison Adkins. You can reuse jars and bands. You will need to purchase new lids because you can’t reuse the actual lid part. The lids and sure jell will be in the canning section of any grocery store. Best of luck! This marmalade is my wife’s favorite and she’s always asking me to make more.
Thank you
Thank you ! I will go get new mason jars .
Thanks for the Info, Like you said ,It has me hook line sinker. As I set here typing to you I have Two crackpots going , making Apple butter
I,m going to start your recipe in the morning. By the way, I bought the pink box of Sure Jell (my bad) I'll exchange them in the morning, En less you think I can use the pink instead
of the yellow box. I think you created a monster, after this I want to try pineapple.. Talk to tou later my friend.....Jim
James Allen. Sounds awesome. I would swap the sure jell. The pink box has chemicals because it’s “low sugar” while the yellow is the original. The original is pectin, dextrose (corn sugar), and citric acid (lemon). Best of luck!
Sir could you give me recipe for apple butter
Thank you....
Tried it, recipe was great but the lids didn’t seal. We followed the directions on putting the jars in the oven first to heat. Can we reprocess to seal the jars?
Cheri Fields. Hi yes you can reprocess. To do so, add about 1 teaspoon of water per jar. Slowly bring the marmalade back up to a boil and simmer for about 3 minutes. You’ll need to clean the jars and use new lids. Just make sure you put the marmalade in the hot jars and place on the lids immediately after you remove from the heat (stove eye). I hope this helps. Please let me know if they seal this time.
Thank you, that worked!
Cheri Fields. Awesome! I had to fix a few in the past until my Grandmother made sure to inform to get the “stuff in the jar immediately”. Thanks!
I must say, that’s a lot of sugar! Would it make a difference in the recipe if I cut back on the sugar?
Hi. You can use less sugar. It may end up not as jelled and probably really tart.
Thanks gifts journey 🌹 beautiful Beautiful beautiful journey 🌹
You don't water bath can them???
Hi. You can water bath if you like. I use the open kettle method that I learned as a child. The open kettle method was once the recommended method for jams, jellies, and marmalade until water bath became recommended in the 1980’s. The key to the open kettle method is to get the hot product into the hot jars quickly and get the lids on. I honestly never lose a jar and all seal perfectly.
@@useful.knowledge I'm impressed, I have never heard of such a thing before! Thanks!
It’s in most of the old Southern Living canning books. My grandparents taught me. Basically I use open kettle for anything that can be water bathed which is those items considered acidic. The acidity kills any botulism which is why only the 212 deg is required. For non acidic items like meat and green beans, pressure canning is required because you need 250 deg to kill botulism. If you get a chance, check out the jams and jellies videos on our channel. I use this method on all of them. All the best!!
Your video just saved me 7 hours of the making this orange marmalade, although it took me over 2 hrs bcz I don't have a juicer. Thanks for your video it's a genius idea 😍😁😀
Awesome! Thanks for the kind comments and I’m glad we saved you some time. It took me years to get that recipe perfected. Mainly because I wanted a faster way to make marmalade. All the best.
Can't you just pour the marmelade in the jars without so many steps before on the glass jars?
Eduardo Barriga Caro. Hi. I heat the jars to sanitize them and ensure that they do not crack when the hot marmalade is placed in them. I’ve seen jars crack and then you’ve lost all of the hard work you put into making marmalade.
It makes sense. Thanks a lot!!
Excellent but in our part of the world we'd call them sachets not boxes. Boxes would be the containers that sachets come in . Hope no one used 2 boxes ! Pretty firm set like the time I put Cornflour instead of icing sugar in my gooseberry fool 😆