Making Orange Marmalade with Pomona's Pectin
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- Опубликовано: 1 авг 2023
- We try two completely new things in this video--first time making and canning orange marmalade and first time using Pomona's Pectin. Both worked out great! The marmalade was delicious and I am sold on Pomona's Pectin!
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I love Pomona's Pectin because it not only uses less sugar, but you can also double and triple recipes. I've been using it for years and I've never had a fail!
I love it too, you can use any sweetener, honey or sugar substitute for diabetics.
I like the Pomona's pectin
Yes. Using a potato peeler for oranges (and anything with a bitter pith) is a very old timesaver. But there is a better way of segmenting oranges/grapefruit. You peel the fruit on the outside and then use your fingers to pull the segments from the membrane. That way you get the whole segment out with no waste.
Marmalade should have a certain amount of bitterness.
Thank you Pam for doing new things and taking us along. You are a blessing.
Pam, couldn’t you just use the zester to get your zest?
, I really love Pomona's pectin 😊
I love watching Pam! I learn so much
Thanks!
I make a product using the whole citrus. The only waste is bad spots and seeds. First wash and take off any spots you do not want in your jam. I juice them with my food processor attachment. I then take the left over halves and boil them for 20 to 30 minutes with some baking soda in the water. I just eyeball the amount. I drain and then boil again until tender. If you use baking soda on the second boil they will nearly fall apart. I drain, cut up and then put it back in the pan with the juice and sugar. Add the amount of sugar you like. I do very low sugar. For the citrus I want to save all the flavor of the skin especially with lemons or organic I will peel them before juicing to preserve that wonderful aroma and flavor(I will freeze for future use). I then add the finely cut rind along with the sugar. You can water bath can or freeze. I usually wait to get enough and will save the citrus skins I eat in the freezer until I get a good amount. If I have citrus like lemons or limes I need to use up but am not ready to do a batch I juice them, freeze the juice and then freeze the rinds. When I make mine I use all kinds of citrus together so nothing goes to waste. I use a heaping amount on my toast as it is not too sweet(I usually use cream cheese with it). I do not add any pectin so it is best to refrigerate before use.
I have never heard of this method. I might have to give this a go. Thank you for sharing this.
I LOVE your precision of language 😊❤. I annoy myself and my family sometimes with my desire for precision- it's sometimes difficult or laborious to find the most descriptive words, and I knew the stone wasn't sweating 😂but it was indeed having condensation building on it. I always enjoy your videos.
Thank you so much. I really appreciate your comment.
That looks wonderful! May I suggest if you make it again to get a zester especially for making those thicker strips. It has 4 or 5 small holes in line at the end of it and you just scrape it across the citrus to make those strips. I thought I had one but who knows where it is 🙉
Lol, I have three of those kitchen aids, for making everything from julienne strips (potato, courgettes, carrots) to fine zest. They are absolutely essential, for just that job, even if its only once a year.
I bought Pemona's a year ago and never used it but today you have given me confidence to do so. Thank you ♡
It’s actually harder to mess up with Pomonas than traditional pectin I’ve found. I’ve realized as long as you use the amount listed for the calcium water it will set every time! Hope it went well!
I’m not going to be making that. You must have the patience of a saint.
I generally have tons of oranges, so use a grater and get the bits of skin off. Also, I use lemons in my recipe. I love the scissor idea, genius! I will have to try the pectin idea, as the sugar amount is high. Orange Marmalade is an act of love. It takes all day to put up, but is well worth it! I have family members who cry for jars of it, so I make tons of it. Thank you for all you do!
Thanks for your comments. You sounds like you really, really love making the marmalade for your family. Jim
I am a Type 1 diabetic and love Panoma's. I use it to make sugar free blueberry jam, using allulose, liquid stevia, and liquid sucralose as the sweetener.
We have an abundance of red and yellow raspberries from our garden this year ... I am going to try sugar free raspberry jam. I cant wait!
Thank you for all your videos. I have learned so much from you!
You are welcome. Thanks for watching our videos. Jim
I absolutely love your honesty. I love to try new things as well. Maybe it is the challenge to master it then share 😊
This is so excellent! Thank you so much for sharing your experience and expertise. I can't wait to watch more of your videos and visit your store.
Looks amazing! Thank you for showing us new, fun things to try:)
Never heard of it, I'll have to search 4 it. Thanks
Happy Happy Birthday to you!!🎉🎂🥳❤️
I have been questioning Pomona pectin but haven’t been convinced until this video. I water bath mostly since I don’t have a canner so again thank you. Time to try Pomona Pectin . Less sugar is a must for my family. ❣️🥰🥰
We've been camping on the So OR coast for the past two weeks so I'm catching up on your videos. Thanks for such a great demo. We're hoping our local butcher who sells Pearson Ranch oranges (sweet and juicy!) will be carrying this soon so I can make it with these. One way or the other I look forward to trying this out and with the Pomona's as well!
I bought some recently and I want to love it, but I don't yet. I used it to make some sugar-free strawberry jam for a friend of mine, and it separated and left a sort of foamy jello-type layer on the top. I tried it again in some low-sugar champagne grape jelly. It has a slightly different texture than my other jellies and a hint of apple flavor, too.
Oh I bet that will be so good ❤️
orange marmalade on homemade rye toast
Can not wait to do this as well❤
What comes across in these latest videos is the calm, and savoir faire a retired person, who has finally found their way, projects. I had faith that would happen and your "retirement" shrug said it all.
Thanks Pam, I just received the Pomona cookbook so marmalade is first on the list! Love your videos so very precise!
I ordered the book as well, and just received it, as well as a pound of Pomona’s Pectin. I’m anxious to try some low sugar recipes.
No no no I just cut up all my oranges and ad sugar and let it reduse yum
Sounds so good. Can't wait to try this.
😂 "It's a naked orange" lol!
I don’t know why but I started cracking up when she said that 😂 maybe because I wasn’t expecting that hahahha
I have oranges and lemons to make marmalade right now lol
The calcium water stores in the fridge for up to a year. And Pomona pectin stores indefinitely.
ooh ooh! can't wait for that recipe!!!!!
Sounds so good!
I Love using Pomona's Pectin it is great and your marmalde looks wonderful I have an orange tree and in December it will be full of oranges so I'll be making mine too
Lucky you! I would love to have a few orange trees!
Wonderful ❤ 😋
Some commercial orange marmalade is made from bitter or sour oranges. So that's why they are slightly bitter. I like it made from sweet oranges and the white pith is NOT bitter. I always eat most of it when I eat an orange. But the pith from grapefruit and lemons is very bitter.
I have been meaning to try Pamela's pectin. I loved your scissors trick!
Thank you for all of your videos! I just love them…and you!
....you make everything so delicious looking. Thank you for all your videos!
So fun! I needed this video a few months ago when i was trying to make orange marmlade for the first time and needed to use Pomona's pectin as I have a lot of packages that i purchased on sale for $0.99. I also played doible jeopardy that day too! 😁 I don't enjoy overly sweet jams and jelly. My marmalde turned out ok, a little stiff and not like typical full sugar marmalade but the flavor is great and it was fun to make. Would love to see more of your recipes using Pomona's, maybe a jelly recipe? I also live at ~5000 feet and your canning videos have greatly helped me! Thank you Pam and Jim!
Great project, Dr Pam! I love marmalade! Yours looks great! I may wait til late winter when citrus is more available.
Made some without pectin and it’s great!
Seeing this, I am definitely going to try making orange marmalade!
I have made dandelion orange marmalade and it is so good. I also peeled the oranges like you did after finding the other way a big pain! I have used the real fruit low sugar pectin for jam/ jelly ( my sister and some friends are diabetic) and I've had good results. But, after watching this I want to try it. I'm so happy I found your channel. Happy Birthday. 🎉
I have been using Pomona for several years now and really like it
Orange marmalade is a favorite recipe here. This looks wonderful.
Pam, anything I cut and have liquid that I want to save for further use, I use an old dinner plate that have higher rim and cut and slice on that instead of the cutting board, and like that the liquid stays on the plate which I pour out in another dish every so often. But you do need to put a dish cloth or tea towel under the plate to hold it in place otherwise it will slip slide all over your bench. Sorry about my English, it's my second language. Thanks you so much for all your and Jim's hard work. I learned a lot from both of you.
I'm saving this! I rarely eat jam but buy Smucker's orange marmalade to have on occasion. It's loaded worth high fructose corn syrup so I'm looking forward to making my own with limited amounts of real sugar. Thanks Pam!!!
Looks so good I can almost taste it! Thanks or sharing. I've been wanting to make some lower sugar jams and jellies. Thanks so much! Be well and may God bless you both!
I made orange marmalade this weekend too! I followed Delia's recipe on RUclips and it came out amazing!
Thank you for this, I have never had luck with Pomona's. I do love Orange Marmalade and have made with reg Sure-Jell :)
I’ve been using Pamsnoa’s pectin
For about a year, I love it,
Homemade orange marmalade is so delicious, nothing like store bought
The only place I can get pomonas in Canada sells it at an outrageous premium, so I just use the powdered low-sugar pectin you buy at the grocery store. Id love to use pamonas but I can't afford 9 dollars a box! Woo!
Have you tried Amazon?
I love Pomonas! Wished I found it before I done my Strawberries 😢.
I started using the Pomonas last year. Divine having a lower sugar jam 😊 I have always wanted to try making marmalade. I need to put it on my to do/try list. Thanks for the inspiration ❤
Your video is much appreciated! I have never heard of Pomona’s Pectin, but in an effort to reduce sugar intake, this looks like a wonderful alternative to regular pectin. Thanks Pam!
P.S. May I just say that I am very excited about the new book you are writing for nutrient dense foods!
Thanks for the video. I invested in a good bartender type channel knife to make marmalade, it reduces my time peeling then thinly cut my rind into strips. I love orange marmalade to use in Chinese type sauces.
Thank you. I use a micro plane to remove the peel, then juice. God Bless and stay safe.
Cool. I just ordered that pectin about an hour before this video came out
Oh yummy, I can almost smell that orange goodness! I'm not much of a jam or jelly maker, but, this might just give me a great "kickstart." Thank you for sharing.
We hope you enjoy it and let us know how it goes. Jim
Lovely marmalade.
You did get a nice large batch.
We eat a lot of fruit in this house and love our jams and marmalade.
I don't use Pomona anymore because well oranges are so full of natural pectin and I don't care for the jelly texture it gives..I guess that's the change out for less cook time.
Organic Marmalade has always been my husband and my favorite jam along with Blenheim apricot I don't use pectin in any jams or marmalades I make and they are full of favor and perfect set. I always use organic cane sugar I buy in large bags from Costco some figs recipes from my fig tree I make with just honey and maple syrup.
Seville oranges are the very bitter oranges used traditionally in orange marmalade. I don't care for it.
I have a recipe for pressure cooker orange or mandarine (Cuties are seedless thin skinned) marmalade I make every year. It's to die for and (super easy to make) low sugar and no pectin, perfect set. Hope you give it a try. Its by Salted Pepper on RUclips.
Thank you for your video and listening to my rambling,,,we love jam and marmalade :))
Yes, the texture was a bit different. And you are right about the natural pectin in citrus.
I hate marmalade so I may try this I have some of that pectin that I have never used!!
Looks gorgeous, as a diabetic most commercial jams and marmalades are a no go - i might make this marmalade and just keep an eye on my blood sugar, thank you for this
With Pomona:s Pectin, you can use whatever sweetener you want! So if monkfruit or xylitol works for you, you can use it!
@@charlenesmith2989 thank you for that Charlene x
I was gifted homegrown grapefruits and made grapefruit marmalade - it is yummy. No need for pectin, the fruit and peel have plenty.
I believe the difference from commercial marmalade is that commercial is made with Seville oranges, rather than regular eating oranges. I think I would like the taste of this better too, but the work involved is all out of proportion for the amount of marmalade you end up with IMO! I was able to find large cans of prepared Seville oranges, ready to heat and boil, at a liquidation store for very inexpensive and all the marmalade lovers in my acquaintance love it as it is the classic flavour of marmalade (which isn't really my taste, like you) and the work to number of jars balance is way more up my street! lol
Your comment is interesting. Jim
Steam canning is a safe substitute for water bath canning high acid foods PROVIDED that the processing time required does not exceed 45 minutes.
Smuckers used to make a Tomato preserves. I have been looking for recipes so I can use the tomatoes from the garden. I have come across a preserves recipe and it only calls for lemon juice to make it jell.
I have also come across a recipe for a savory tomato Jam. I want to try both. The jam has red pepper flakes, cumin,cinnamon, or ginger in it. I think it sounds like jalapeños would be good in it. I will be trying a few of these.
Try using a hand mirror to read the thermostat on your canner lid.
I like the real strong Scotch marmalade but it costs more than $5 for a small jar. So I make my own, using Seville oranges, which are only available in February. All you need is oranges and sugar, no pectin or calcium. It does have a bite to it.
What you made is more like orange jam. Glad you like it, but I will stick with the real thing.
Oh I’m willing to try this recipe since you mentioned it does not taste like the “commercial” marmalade. I can always detect bitter in that kind of jam. 🤢 (yet I do love citrus fruits)
Thank you for demonstrating Pamonas. I limit sugary things and simple carbs so this video is a double hit! Thanks 😊
I tried Pomona’s Pectin last year. I’m a T1D, low sugar is perfect for me.
I love the stuff!
That's great! Jim
I love using Pomona’s Pectin. I used it with peaches and honey and made jam in a campground in Idaho. I missed the huckleberry harvest, so I bought frozen huckleberries and made huckleberry jam in the campground, too!
Sounds great! Jim
My issue with marmalade is not just the bitterness, I have had plenty that were not bitter, it's the pieces of zest, I don't like the texture of it. I would have to very finely grate mine even though that is not traditional marmalade. I'm so happy that this worked out beautifully for you 💜💜💜💜
Instead of peeling with a potato peeler, you could use a microplaner for the zest. It is tedious, but SO WORTH IT! I have done this with a citrus marmalade that used Grand Mariner many years ago. It used grapefruit (one pink and one regular), oranges, and Meyer lemons. Used the microplaner on all of them and it was fantastic and had a citrus-y tartness and sweetness that has yet to be matched. This video has made me want to make it again!
My dear Pam slow down and enjoy your retirement with Jim. You both deserve it.❤❤❤❤❤❤❤
Omgoodness, I totally get it about the fridge. I had the same problem when I got a new one from best buy... crazy, gonna replace the compressor, etc.2mons later finally ..I demanded a new one.
Did you get the new one?
@@RoseRedHomestead yes I did. The employee messed it up, can't trusted. Just demand a new one you might want to check to see if your local city hall and find out since it's so hot if its considered consumer/age abuse. I'm only 60 and for me it was.
Also with a warranty no way they are going to have one identical that's why you got the warranty but bottom line worker made mistake. They get lazy
I ordered a couple of cans of Ma Made as a shortcut 😅
I am relying on you! I am thankful that you do this. I am canning and gardening, and my religion has taught me to be self-reliant, and that I need to be prepared. It’s clear and concise here, but where can you get a data tool? I want the definitive’s as well. I have just started all of this within the last couple of months. I could not do it safely and peacefully without you and Jim.
Do you know how frustrating it is that my property is at EXACTLY 1000 feet?
Most people use a hand-held grater incorrectly. You use it on top of the citrus, not the bottom. This allows you to see what you’re doing so you don’t grate over the same areas & get the pith.
I live by the sea so I guess I'm sea level which was easy to figure out lol
Love Pomona's for the low sugar, but they fade over time on the shelf and have to be consumed within a month after opening otherwise they mold. Now that the kids are gone, we struggle to get through a full jar of jam. I've been using 4 oz jars to help.
Another product that you can use in place of pectin and also uses less sugar is Clearjel. There are two types of Clearjel. One is an instant type and one that is cooked, which you need to use for canning. You also need to mix it with abit of sugar just like the Paloma. I think it is also cheaper. Just throwing this out there.
If I’m sectioning an orange or grapefruit, I cut the rind from the entire whole fruit. Once you get 1 section removed, the rest can just be easily separated from the membrane.
I'm wondering if you could use a zester tool or a box grater to get the peel. I'm also wondering if it wouldn't be easier to cut the fruit in half and then use an old-fashioned glass juicer to get the pulp without the divisions.
Yes and yes. Jim
There is a lower sugar pectin from Sure Jell that works great, I am going to try this though, too. Several of the channels I watch have used it lately. Thank you for the great demo on Orange Marmelade, my favorite fruit spread. One ? Does the grapefruit flavor come through strong?
I love your videos! I normally listen on my way to work. I'm just waiting for the day I can be a lady of leisure. I do have a question. Is it just this recipe that the jars need to be sterilized? Or is that the norm for water bath canning?
In the UK we don't use Calcium powder but because I want to try some low sugar US jams and marmalades, I have made my own pectin liquid BUT I'm really stuck on finding calcium powders that aren't either industrial or for aquariums. The pectin box you used isn't easily available in the UK and is very expensive, so finding the right calcium powder is essential. Please, please can you help?
If we can make our own pectin and calcium powder it's one more thing we don't need to rely on supermarkets for if things get dicey.
Pam, you used all the calcium powder into your 1/2 cup of water! You are only supposed to use 1/2 tsp per 1/2 cup of water🥴
I noticed the same, I typically get two batches of calcium water from one package of calcium powder
I believe she followed the directions from the package. Dissolve the entire packet of calcium in 1/2 cup of water. The proportion of water to calcium is correct. I've used Pomona's.
@@tiggywinkle7522 Here is what my box package says "2. Prepare calcium water. Put 1/2 teaspoon calcium powder and 1/2C water in a lidded jar. Shake well." Also here is what is on the Pomona web sit "The calcium water (1/2 teaspoon calcium powder mixed into 1/2 cup water) can be stored in the fridge for several months"
@@tiggywinkle7522 the package states what I commented. I use Pomona's all the time🙂
I have always disliked marmalade! I doubt I will try to home can it. But it is good to see how the pomona works.
I really want to love Pomona's pectin but it has a taste that I just cannot stand. I made a lot of batches of jam I didn't like before I realized what was going on. Now I only use bulk pectin either from ball or dutch jel, they both have low sugar varieties too so there are other options if you want low sugar jam.
Thanks! Pam had calls and messages from siblings, children, and friends. Jim
What are your thoughts regarding switching sugar for allulose? Any opinion on this? Thanks for all you guys do!
I must be doing something wrong because my jams made w/ Pomona’s Pectin are more like jello than jam. If anyone has any suggestions, I’m open to hearing them!
After using it just this one time, I have decided I do not care for the consistency of the marmalade. I will try it again a time or two with different fruit, but if new batches have that same consistency, I will not continue using it.
I like Pomona for some things, but not all. It gives everything that commercial canned pie filling tongue stuck to the roof of your mouth consistency which is not what I want in my jams or jellies. It’s too thick and has an unpleasant texture for me. I’m fine with it for the fruit I prepare for using in things like my pork tenderloin spicy fig filling because it does stay a little thick or for apple slices in a pie filling where there is a higher fruit to sauce ratio if that makes sense. That said, this is a great alternative for people who can’t do the sugar in most recipes.
Use less! Or increase your fruit
Thanks for this info! I agree about the texture. I was going to attempt a second batch and further decrease the pectin amount (already decreased by small amount on my first batch) and further increase the fruit (had increased the fruit by a small amount). I think I'll still do the second batch just to experiment but not double the recipe just incase I still don't like the texture.
@@charlenesmith2989 I tried that and still came out super thick. Going to try to further decrease both.
My second batch I used half of the recommended amount. Still don’t like the texture.
I usually freeze my calcium water because I find it goes bad in the fridge.
When I can mandarin oranges I use pectic enzymes to remove the membranes and pith. Couldn’t you do that for these fruit?
Is it true the the jam or jelly made with this pectin don't stay set on the shelf as long as the regular pectin
I made peach jam with it and there is about 1/4” of clear gel at the bottom. Not sure why that happened but don’t want to use it again bc of that problem.
Could you just stir it up?
Did you use 2 or 3 cups of sugar? Would you make it again with the same amount of sugar you used? Thank you 😊
Is the orange juice fresh squeezed or processed with sugar?
Question for those who have done both - What is the difference between low sugar pectin ( in the pink box) vs Pomonas? Is it cost, or texture, or taste because it seems they both use about the same amount of sugar.
I just used Pomona's for the first time this week so I don't have a lot of experience but I did find a texture difference. I found the texture of my peach preserves that I made with Pomona's to be a thicker more gelatinous consistency than what I get from Ball's low/no sugar pectin and Suregell low sugar. I followed the recipe exactly weighing everything and thoroughly read their FAQ on their website to learn the product. I'm planning another batch with different fruit before I make a decision if I will be switching to using only Pomona's.