RECIPE UPDATE: The video is different from the updated recipe on my blog (inclusive spices, vanilla and is higher sugar). Please note that BEFORE you can this recipe: becomingafarmgirl.com/orange-marmalade-recipe-10-min-water-bath/. xoxo Cassandra
Your recipe on the website mentions to save the orange peels but then doesn’t tell you what to do with them. After watching your video it’s clear but it might not be to someone just reading the recipe
Well Miss Lady, am I glad to have found you !! I am binge watching your videos this weekend. I got 2 bags of oranges from my local senior citizens pantry this month. I gave my neighbor 1 bag and kept the other. I've eaten 2 oranges and am not feeling just picking up an orange to eat it. Your recipe for this marmalade will serve me well. AND I have all the ingredients plus the empty jars. Great small batch canning. Thank you Lady.
Hello Martha! This makes me so happy to hear! I very much enjoy canning and using them in different ways. I don’t know anyone that cans to the extent I do in my real life so I always am happy to meet a new canning friend. I’m working on another canning video to release this Monday. If you have any questions, tips or recommendations let me know! I’m the same way about oranges. I prefer them to be in a fruit salad or mixed with something else. You’ll enjoy this recipe a lot. Thanks for saying hello!
@@BecomingaFarmGirl I do have a recommendation. I've canned clam chowder starter for years now. 2leelou on YT is where I developed my idea. I get a #10 can of clams from a big box store like Costo or Sam's Bottled clam juice when I need more liquid. Add mashed potatoes for creamy chowder or diced tomatoes for New England chowder. Delish
I LOVE this idea and I’ve not canned clams at all. That’s it-I’m going to do it! I have a BJs membership. I’m a MD girl so I’m all things seafood. Thanks for passing this along!!!! I’m very excited to try it ;)
I am going to give this recipe a try. I got 20 oranges from my neighbors. With some basic multiplication i should be able to make this. The recipe appears to be sound. I hope you made your way to the country and a farm like your channel indicates. I promise, country life is better than the city by a wide margin.
Hey Shay! First-thank you! Your words are too kind! This recipe is simple for sure but really packs good flavor from the zest and in season taste. I hopped to your channel and might I say that your property is a dream! Loved watching your wild horse training and chickens. Today I’m coming out with another haul. Keep in touch! Nice “meeting” you! 😀😀
It WAS amazing! This marmalade is so versatile and delicious. I made another batch and added a dash of cardamom spice--oooh that was excellent too! You gotta try these jams!
Hi Kimberly! Thank you. It’s an easy but delicious recipe for sure and I get a lot of use out of it. I’m like you and definitely stock up when oranges are on sale/in season so I can make batches of this for about 30 cents a jar! Thanks for stopping by!
So stoked I found ur channel. I am making candied peels and figured I would make some marmalade while I am at it. So thxs sister!!! Follow up: just finished and it worked perfectly. :)
Lol! Yes, orange marmalade is very versatile and current at their seasonal low price making now a good time to stock up. Thanks so much for your encouragement!!!
Hey Mark!!! Yes! You know I’m all about working with seasonal ingredients. This recipe is simple and really good on LOTS of things. I got my oranges for .99/lb!
Hello SZ Johnson! Thank you! I enjoy making them and sharing my obsession with canning with folks that “get it”. Blessings on your day and week friend! I’ll see you soon.
What an absolutely lovely YT channel you have! I just found your channel today. I am making lemon marmalade from lemons that I ordered from a ranch in California. I also purchased oranges from them - they are huge! I just may have to make orange marmalade as well (if I have enough of the coveted canning lids in my stash!). Thank you for sharing. Pam
Hello new friend Pam! I really appreciate your comment and thank you for saying “hello”- I don’t have friends that can in my real life so I don’t take for granted opportunities to share my obsession with others who “get it”. Ranch delivered lemon and oranges sound amazing!!! You’ve given me an idea to make lemon marmalade (first I’ve heard but that makes total sense). This past year has been crazy with getting canning supplies. Hopefully distribution continues to improve. I really find this recipe very versatile. Thank you for joining my journey. There are so many other wonderful canners you’ll meet here too. I’m publishing a seed haul tomorrow. Take good care, “see” you soon!
Hi, I really want to try this recipe! I have about eight times the amount used for oranges so do you think I could cook them all at once and use eight boxes of the pectin? Also I've done canning before, and I was just curious if you have to dry the tops of the jars if you're wiping them with a damp towel, I guess it's okay if it's wet when you add the lids and rings? Also when I'm giving them as a gift and also I have been just storing them with the rings, is it okay to do that or also giving them as a gift, I feel like people would want the rings to close up the jars and not just the lids on them? Thanks for any advice, great video❤️
Yes! In the meantime, both recipes are delicious and the updated recipe (with measurements, etc) is on my blog, click here: becomingafarmgirl.com/orange-marmalade-recipe-10-min-water-bath/.
Try this easy one 3 orange juice one cup water one cup sugar Half lemon juice Peel skin cook till ready No need boil jar or pectin Keep in fridge I use daily for breakfast
Hello Barbara! Darling, most of my kitchen is in thrifted and that heavy duty enamel pan by William Sonoma (out of my price range bought new but excellent quality) is no exception. A few years ago the retail price was 150.00, I spotted it for 30! I’m terribly sorry that’s likely not the answer you were looking for!
In a small sauce pot add 2 1/2 teaspoon of butter 1 cup of heavy cream and 4 to 5 heaping tablespoons marmalade. If marmalade isn't sweet add 1/2 teaspoon sugar. Simmer on low until mixture starts to thicken 5 to 8 minutes. Dip on top of baby spinach while still HOT. This recipe comes from a 5 Star restaurant and is amazing. I will be putting up your recipe soon. Thank you.
Hello again, friend! Sorry for the delay, my work schedule gets hairy during the week. It’s adapted from the “Small Batch Preserving” by Ellie Topp and Margaret Howard book (I don’t use the rinds and pit because that makes it too bitter for my taste, but the sugar and pectin ratios are there!
Is that a Berkeley water filter I see? I really enjoyed the last two recipes! I like how they are really fool proof because if the canning process Is not successful they can just be kept in the refrigerator.
Exactly, I M! The last 2 recipes I shared are really are easy to make and give you a lot of options for every day cooking. I use what I can and its gotta meet my "can I use this in a variety of ways?" test. lol. Ahhh, you are spot on---I got a Berkey several weeks ago and I've been LOVING it. I plan to do a review in the coming months, but I wanted to just have it around for a while. Do you have a Berkey?
@@BecomingaFarmGirl no I don’t have a Berkeley. A good friend of mine has one though and I hear good things from her. My space is pretty small so I have a pure water filter that I keep in the fridge. I would love to have a Berkeley in the future but no rush.
Thank you for the recipe! I look forward to trying it soon. I clicked your link (in the description area) to get the full recipe & received an error message: FATAL ERROR. Bad Gateway
Hey! Aww, that’s so sweet! Yes, this is a straightforward recipe that I enjoy. There are others but they take hours and the technique is tedious or the taste is a bit more bitter than what I prefer. I love canning produce that’s in season. Welcome back to the channel;)
I know you mentioned one year but I've read on a lot of canning communities that if stored properly, almost anything canned can last for many many years?
I live in USDA zone 9B and I just planted 10 Satsuma and one mandarin Satsuma, and a Hamlin orange and these will produce over 1000 pounds each year maturity so I’m looking for recipes to save what I don’t sell or eat or drink, immediately
Hi Kyle! Aww, you’re too sweet! I’m on YT weekly sharing canning and kitchen garden content for small space folks. I’m on IG too! If you enjoy my canning videos you may want to join my automatic canning blog recipe subscription (it’s not a newsletter but in case YT acts funky you’ll get all the videos and recipes, about 2-4 each month). Where are you along your canning journey?
@@BecomingaFarmGirl followed you on IG! I’m new to canning but enjoying it so much! I just got raw cow and milk to make my own cheese and butter as well.
A easier one still Juice 3 orange one cup water one cup Sugar half lemon juice Skin peel cook till ready you can double the dose no pectin or boil jar need It’s perfect
I watched your video and made the marmalade along side the video...now today, I pulled up your recipe for this. It's TOTALLY different from what you did in your video. Why ??????? You talk nothing of cardamom or honey or even brown sugar or vanilla. You have different recipes ??
Hi Paula. You are correct. The original video was for a medium sugar recipe. This is the only video (over a year ago) we’re I posted measurements because I always want to have folks use a recipe and cite my sources. Your jam will still set and be delicious. I understand and am sorry this was shocking for you. My intent is NOT to deceive anyone. I’ll add an extra update note that this recipe has been updated. Again, all my recipes Arter this do not share measurements and fully give the recipe on my blog.
@@paulawilson141 I just followed through and changed my pin comment. Marmalade's and jams will continue to set between 48 hours and up to a week. Give it some time and try a batch in a few days.
RECIPE UPDATE: The video is different from the updated recipe on my blog (inclusive spices, vanilla and is higher sugar). Please note that BEFORE you can this recipe: becomingafarmgirl.com/orange-marmalade-recipe-10-min-water-bath/. xoxo Cassandra
Your recipe on the website mentions to save the orange peels but then doesn’t tell you what to do with them. After watching your video it’s clear but it might not be to someone just reading the recipe
Um 21-24 oranges is about 8lbs. Am I missing something?
@@lisaaustin3508 I just made it last night and did it by weight. It came out perfect
Maybe I'm missing something but how much pectin is needed? I don't see it on your blog post. Hoping to make this recipe this week!
@@lisaaustin3508that is confusing…..it says 2lbs (21-24 med oranges), I’m guessing it’s the 2 lbs 🤷🏼♀️
I’ll look up a recipe to compare.
I love orange marmalade! It’s my favorite and always reminds me of Paddington Bear! 🐻 I definitely am going to make this!
Made this recipe today. Thank you. Your directions were very easy to follow and it made an absolutely beautiful marmalade.
Hello Race Fan! I’m soooo happy you enjoyed this recipe as much as I do! And, I appreciate your feedback about the instructions. Enjoy!
Well Miss Lady, am I glad to have found you !! I am binge watching your videos this weekend. I got 2 bags of oranges from my local senior citizens pantry this month. I gave my neighbor 1 bag and kept the other. I've eaten 2 oranges and am not feeling just picking up an orange to eat it. Your recipe for this marmalade will serve me well. AND I have all the ingredients plus the empty jars. Great small batch canning. Thank you Lady.
Hello Martha! This makes me so happy to hear! I very much enjoy canning and using them in different ways. I don’t know anyone that cans to the extent I do in my real life so I always am happy to meet a new canning friend. I’m working on another canning video to release this Monday. If you have any questions, tips or recommendations let me know! I’m the same way about oranges. I prefer them to be in a fruit salad or mixed with something else. You’ll enjoy this recipe a lot. Thanks for saying hello!
@@BecomingaFarmGirl I do have a recommendation. I've canned clam chowder starter for years now. 2leelou on YT is where I developed my idea. I get a #10 can of clams from a big box store like Costo or Sam's Bottled clam juice when I need more liquid. Add mashed potatoes for creamy chowder or diced tomatoes for New England chowder. Delish
I LOVE this idea and I’ve not canned clams at all. That’s it-I’m going to do it! I have a BJs membership. I’m a MD girl so I’m all things seafood. Thanks for passing this along!!!! I’m very excited to try it ;)
I am going to give this recipe a try. I got 20 oranges from my neighbors. With some basic multiplication i should be able to make this. The recipe appears to be sound. I hope you made your way to the country and a farm like your channel indicates. I promise, country life is better than the city by a wide margin.
I made this I added a grapefruit it was delicious.
Great video! i love that you share easy to understand instructions and I really enjoy your extra tips added esp the many wayt to use the marmalade!
I love your enthusiasm this is a great recipe
Thanks so much 😊 I get soo excited about putting food in jars (canning or fermenting). This recipe is a game changer!
Love this!! It is so quick, and so easy. Just found your channel, and love the recipes, tips, and hauls. You’re awesome!!!
Hey Shay! First-thank you! Your words are too kind! This recipe is simple for sure but really packs good flavor from the zest and in season taste. I hopped to your channel and might I say that your property is a dream! Loved watching your wild horse training and chickens. Today I’m coming out with another haul. Keep in touch! Nice “meeting” you! 😀😀
New subscriber, love how you explained everything, I have never tried to can marmalade but will now!
Beautiful job. Thank you so much. Subscribed. 🙏🏼
Your thumbnails are so awesome! Keep up the great work. Your content is informative and you seem like you enjoy this work!
Thanks so much! I truly do:)
Omg that bagel looks amazing
It WAS amazing! This marmalade is so versatile and delicious. I made another batch and added a dash of cardamom spice--oooh that was excellent too! You gotta try these jams!
@@BecomingaFarmGirl I love cardamom! I’ve made a bread pudding using cardamom. So delicious! Definitely going to make this with cardamom!
I just found your channel and I always love canning recipes!
Hi Debi! It’s so nice to meet a fellow canner! Canning recipes are a staple part of what I share! What have you canned recently?
This was a fantastic recipe and procedure. I'm making it for a 2nd time ❤
Wonderful tips
And marmalade 👏👏
Subbed!!! Love this and your bubbly personality! 🙏❤️😁
Now I'm hungry!
Marmalade on toast, French toast, pancakes...
God bless you all.
Thanks for sharing 💜 I am going to try this today!
Just found your channel!!! You have a new subscriber!!! Your so classy and such a lady :)
Love this! Can't wait to give it a try next time oranges go on sale here.
Hi Kimberly! Thank you. It’s an easy but delicious recipe for sure and I get a lot of use out of it. I’m like you and definitely stock up when oranges are on sale/in season so I can make batches of this for about 30 cents a jar! Thanks for stopping by!
So stoked I found ur channel. I am making candied peels and figured I would make some marmalade while I am at it. So thxs sister!!!
Follow up: just finished and it worked perfectly. :)
Hi Suzz! I love candied peels! You will really enjoy this recipe! Thanks for saying hello- it’s so nice to meet other canners 😀
Sold! I need to make this! Thank you for showing me why I need to make some 😁 beautiful video!!!
Lol! Yes, orange marmalade is very versatile and current at their seasonal low price making now a good time to stock up. Thanks so much for your encouragement!!!
Orange marmalade in my glass of moscato. 🤔 ❤️
Yummy!
Exactly!! See what this often neglected jam we think only pairs with duck can do? Lol.
Sooooo I guess I’m buying oranges when I go to Aldi tomorrow 🍊
Hey Mark!!! Yes! You know I’m all about working with seasonal ingredients. This recipe is simple and really good on LOTS of things. I got my oranges for .99/lb!
Thanks
I enjoy your videos
Hello SZ Johnson! Thank you! I enjoy making them and sharing my obsession with canning with folks that “get it”. Blessings on your day and week friend! I’ll see you soon.
Bought organic oranges and am doing the recipe as I write. Cant wait to see how it turns out. 🍊
Hello Anne! I very much hope that you enjoy it (and it’s many uses)! Let me know how it goes;)
Thank you for this. I have an idea...😉 keep up the great work!!
What...?! Fancy seeing you here! Thank you! I know you’ll find a way to use this in a quail recipe;). I appreciate the encouragement!
great video thanks
Thank you!
What an absolutely lovely YT channel you have! I just found your channel today. I am making lemon marmalade from lemons that I ordered from a ranch in California. I also purchased oranges from them - they are huge! I just may have to make orange marmalade as well (if I have enough of the coveted canning lids in my stash!). Thank you for sharing. Pam
Hello new friend Pam! I really appreciate your comment and thank you for saying “hello”- I don’t have friends that can in my real life so I don’t take for granted opportunities to share my obsession with others who “get it”. Ranch delivered lemon and oranges sound amazing!!! You’ve given me an idea to make lemon marmalade (first I’ve heard but that makes total sense). This past year has been crazy with getting canning supplies. Hopefully distribution continues to improve. I really find this recipe very versatile. Thank you for joining my journey. There are so many other wonderful canners you’ll meet here too. I’m publishing a seed haul tomorrow. Take good care, “see” you soon!
@@BecomingaFarmGirl One of my favorite jam canning cookbooks is by Rachel Saunders. It is The Blue Chair Jam Cookbook. So good.
Oh dear! I’ll be placing an order for that to add to my collection! THANK YOU!
Why is the transcript different than your video? I made your recipe from the video last year and it was a great hit.
Great person! Great video! Yay . . . ! 😀
Hey Shawn! Aww, you’re too kind! Thanks so much! Thanks for the encouraging words!
Hi, I really want to try this recipe! I have about eight times the amount used for oranges so do you think I could cook them all at once and use eight boxes of the pectin? Also I've done canning before, and I was just curious if you have to dry the tops of the jars if you're wiping them with a damp towel, I guess it's okay if it's wet when you add the lids and rings? Also when I'm giving them as a gift and also I have been just storing them with the rings, is it okay to do that or also giving them as a gift, I feel like people would want the rings to close up the jars and not just the lids on them? Thanks for any advice, great video❤️
Will you ever be making an updated video for the updated recipe?
Yes! In the meantime, both recipes are delicious and the updated recipe (with measurements, etc) is on my blog, click here: becomingafarmgirl.com/orange-marmalade-recipe-10-min-water-bath/.
Try this easy one
3 orange juice one cup water one cup sugar
Half lemon juice
Peel skin cook till ready
No need boil jar or pectin
Keep in fridge I use daily for breakfast
Hi!! I hope you are okay☺️ Can I use the recipe in the video instead of the one in the blog? I want a simple marmalade. Thank you ❤️
Where did you purchase your lovely green cooking pot ?
Hello Barbara! Darling, most of my kitchen is in thrifted and that heavy duty enamel pan by William Sonoma (out of my price range bought new but excellent quality) is no exception. A few years ago the retail price was 150.00, I spotted it for 30! I’m terribly sorry that’s likely not the answer you were looking for!
@@BecomingaFarmGirl that’s the only way to shop! What a great deal!
In a small sauce pot add 2 1/2 teaspoon of butter 1 cup of heavy cream and 4 to 5 heaping tablespoons marmalade. If marmalade isn't sweet add 1/2 teaspoon sugar. Simmer on low until mixture starts to thicken 5 to 8 minutes. Dip on top of baby spinach while still HOT. This recipe comes from a 5 Star restaurant and is amazing. I will be putting up your recipe soon. Thank you.
Learning to can right now. Your video was great. Question? Why take off the lid to store? Thank you.
You could take off the outer ring but not the canning lid. I'd leave both in place unless I needed the ring.
The main reason is that if you have a false seal you will know because it won't be hidden by the ring, hope that helps.
I would be interested in knowing where you got this recipe. This looks really good!
Hello again, friend! Sorry for the delay, my work schedule gets hairy during the week. It’s adapted from the “Small Batch Preserving” by Ellie Topp and Margaret Howard book (I don’t use the rinds and pit because that makes it too bitter for my taste, but the sugar and pectin ratios are there!
hello, on your web site, in the ingredients, it is mentioned 2 cups of honey. do you add also honey? thanks :)
Is that a Berkeley water filter I see? I really enjoyed the last two recipes! I like how they are really fool proof because if the canning process Is not successful they can just be kept in the refrigerator.
Exactly, I M! The last 2 recipes I shared are really are easy to make and give you a lot of options for every day cooking. I use what I can and its gotta meet my "can I use this in a variety of ways?" test. lol. Ahhh, you are spot on---I got a Berkey several weeks ago and I've been LOVING it. I plan to do a review in the coming months, but I wanted to just have it around for a while. Do you have a Berkey?
@@BecomingaFarmGirl no I don’t have a Berkeley. A good friend of mine has one though and I hear good things from her. My space is pretty small so I have a pure water filter that I keep in the fridge. I would love to have a Berkeley in the future but no rush.
Must i use pectin
Do I need to add pectin? Does the pectin you're adding have sugar in it? What brand of pectin do you use?
Thank you for the recipe! I look forward to trying it soon.
I clicked your link (in the description area) to get the full recipe & received an error message: FATAL ERROR. Bad Gateway
I’m so sorry this happened! Thank you for alerting me! The blog is back up and running! I really think you’ll enjoy;)
Hi mam is this bake stable marmalade?
I was just thinking about you and this video popped up. I somehow was no longer subscribed. I quickly remedied that. I may try this recipe.
Hey! Aww, that’s so sweet! Yes, this is a straightforward recipe that I enjoy. There are others but they take hours and the technique is tedious or the taste is a bit more bitter than what I prefer. I love canning produce that’s in season. Welcome back to the channel;)
I know you mentioned one year but I've read on a lot of canning communities that if stored properly, almost anything canned can last for many many years?
Hey can i use any type of orange?
You sure can! Hope you love this recipe as much as we do!
I live in USDA zone 9B and I just planted 10 Satsuma and one mandarin Satsuma, and a Hamlin orange and these will produce over 1000 pounds each year maturity so I’m looking for recipes to save what I don’t sell or eat or drink, immediately
Where else can I follow you? IG, FB, TikTok?
Hi Kyle! Aww, you’re too sweet! I’m on YT weekly sharing canning and kitchen garden content for small space folks. I’m on IG too! If you enjoy my canning videos you may want to join my automatic canning blog recipe subscription (it’s not a newsletter but in case YT acts funky you’ll get all the videos and recipes, about 2-4 each month). Where are you along your canning journey?
@@BecomingaFarmGirl followed you on IG! I’m new to canning but enjoying it so much! I just got raw cow and milk to make my own cheese and butter as well.
Where is the recipe for the video above not the updated one thanks
A easier one still
Juice 3 orange one cup water one cup Sugar half lemon juice
Skin peel cook till ready you can double the dose no
pectin or boil jar need
It’s perfect
No need pectin use lemon juice instead
I watched your video and made the marmalade along side the video...now today, I pulled up your recipe for this. It's TOTALLY different from what you did in your video. Why ??????? You talk nothing of cardamom or honey or even brown sugar or vanilla. You have different recipes ??
Hi Paula. You are correct. The original video was for a medium sugar recipe. This is the only video (over a year ago) we’re I posted measurements because I always want to have folks use a recipe and cite my sources. Your jam will still set and be delicious. I understand and am sorry this was shocking for you. My intent is NOT to deceive anyone. I’ll add an extra update note that this recipe has been updated. Again, all my recipes Arter this do not share measurements and fully give the recipe on my blog.
@@BecomingaFarmGirl thank you, I'm super new to canning, so I want to be sure. I did the marmalade yesterday...it's looking runny though :(
@@paulawilson141 I just followed through and changed my pin comment. Marmalade's and jams will continue to set between 48 hours and up to a week. Give it some time and try a batch in a few days.