very good instructional video,step by step guide,making it full proof that theirs no way anyone could get it wrong.Much better than a lot i've seen,so thank you...x
Your detailed instruction is concise and much appreciated. I've made a few mistakes in the past but now watching you make your marmalade I see where I went wrong and will try again soon. Thanks!
Thankyou Mrs Goose. This is a winner for me. My Marmalade tastes so yummy that my Husband loves it too. I actually followed your recipe but used Grapefruit, Lemon and Oranges. I recommend to others to try it too. From Australia
Thank you very much for the description. It is a very educational video. It worked for me. I will post my video with link to facebook for a more complete version. It is the third year that I harvest oranges from the street and prepare jam (I take advantage of the quarantine for COVID-19).
Thank you! I made my first marmalade today with someone else's recipe. I'm disappointed because I like yours better. I love the boiling to translucent on the peel. luckily I have an orange tree with plenty of oranges left Im making your recipe next.
Chef's advice : When you fill up your hot jars with the hot marmalade or jam or anything else, JUST TURN THE JARS UPSIDE DOWN. This will vacuum seal them very fast.
Looks lovely! I wonder if it would work eliminating the muslin bag & boiling the pith and pips separately, then straining the water into the boiled peel ...
I remove a lot of pith and cut very the rind thin, it's looking good now. i lift my goodies out into a sieve and squeeze it , did you warm your sugar, i must turn my heat down when i put in the sugar, i do must less sugar than you say i also squeeze a lemon in. Very interesting enjoyed your video but my cup of tea went stone cold. I always end up with left over jars. I wondered why you faff about with canning i just stuff them in the cupboard never seen any problem, tastes ok after 2 years when we find a jar at the back, usually all eaten within 6 months. Do you make other jams?
It will change the flavor to a more caramel flavor, but I've never tried brown sugar. I'm also not sure how it affects the setting process. If you try it, please let me know.
If we boil marmalades discard bitter water and then boil with sugar so that they get caramalized and then add into orange juice and discard bitter part pith and just use seeds in muslin cloth.how would that be.
hi deari did try.making marmalade with your recipe....but i ended up with v bitter taste in my marmalade....tell me reason behind?in my speculation i think it happend because of that flesh wrapped in cloth...may betell me how can i fix itregards
The Seville oranges are a very bitter orange to start with, so you may need to add more sugar to the recipe, if you're finding this batch too bitter. The flesh and seeds (wrapped in cloth) provide the pectin needed to allow the marmalade to set, so you still need to include them, but could try to use mainly seeds and less flesh. Hope that helps!
Use as is anywhere it calls for orange zest. I use mine in breads such as any fruit bread. On pork roasts too. I just add a couple heaping tablespoons to my recipe. It is Devine!
I have never ever ever commented on a youtube video... But please you talk too much.. I agree with Clarence.. "Do the do while talking" very instructive video. But please the talking is too much. This could have been a simple 10min vid. Much love yh
It is an excellent video, but you should not touch the sterilized top of the jars with your fingers, (30:14) (30:46) (30:55) nor use water, it should be gin or vinegar. Apart from that, all is fine, congratulations.
The inside of the pot I use is stainless steel, so there's no aluminum that comes into contact with the marmalade. Sorry if there was any confusion and thanks for watching!
Thanks for the info. Yes the pith is the white part of the rind/skin. I do try to scrape some of that off as well, but you're right, it's mostly the flesh that's being scraped out :) Thanks for watching!
Why do people make these vids too long? 2 minutes wasted at the start just telling us what you’re going to do. Just do it, and we’ll find out that way.
Thanks for such good instruction, ignore the mean comments where people say you talk too much, you are great at explaining everything
very good instructional video,step by step guide,making it full proof that theirs no way anyone could get it wrong.Much better than a lot i've seen,so thank you...x
This is the best video ever about orange marmalade making!! So detailed and clear, thank you so much! I am going to give it a try right now!
Your detailed instruction is concise and much appreciated. I've made a few mistakes in the past but now watching you make your marmalade I see where I went wrong and will try again soon. Thanks!
Thank you for the lovely demonstration. The colour of the marmellade is So nice. Love it. God bless.
Thankyou Mrs Goose. This is a winner for me. My Marmalade tastes so yummy that my Husband loves it too. I actually followed your recipe but used Grapefruit, Lemon and Oranges. I recommend to others to try it too. From Australia
Thank you very much for the description. It is a very educational video. It worked for me. I will post my video with link to facebook for a more complete version. It is the third year that I harvest oranges from the street and prepare jam (I take advantage of the quarantine for COVID-19).
Thank you! I made my first marmalade today with someone else's recipe. I'm disappointed because I like yours better. I love the boiling to translucent on the peel. luckily I have an orange tree with plenty of oranges left Im making your recipe next.
Thank you very much for sharing your recipe and method. You’re very thorough. Step by step is good for us novices.
I just found your video here and you explain so well.I have seville oranges and I am going to try it today. Thank you
Thank you so much.
Very good recipe.
👍👍👍👍
All the best. 🌷🌷🌷🌷
Chef's advice : When you fill up your hot jars with the hot marmalade or jam or anything else, JUST TURN THE JARS UPSIDE DOWN. This will vacuum seal them very fast.
yes just made some now for first time and did that! The peel seems to sit at the top...hope they are going to be OK....
I always do that good method
Been wondering how to vacuum seal. Thanks.
Have you ever done it in a pressure cooker? Any ideas on doing it that way?
Thans you For sharing this nice video, I will make this amazing marmalade for sure 😊 big hug from Belgium 🇧🇪
You need to go national television and make everyone smile or get fed up watching great video when is the next carnt wait
Is it safe to simply put the hot marmalade into jars previously boiled? That is, not water bathed?
Thanks
Looks lovely! I wonder if it would work eliminating the muslin bag & boiling the pith and pips separately, then straining the water into the boiled peel ...
Great step by step instructions. I wish you posted the ration of oranges to sugar to water. Thanks!
+cottonballus Thanks! The ratio of oranges:sugar:water is 1:2:2 using kilograms:kilograms:liters :)
I remove a lot of pith and cut very the rind thin, it's looking good now. i lift my goodies out into a sieve and squeeze it , did you warm your sugar, i must turn my heat down when i put in the sugar, i do must less sugar than you say i also squeeze a lemon in. Very interesting enjoyed your video but my cup of tea went stone cold. I always end up with left over jars. I wondered why you faff about with canning i just stuff them in the cupboard never seen any problem, tastes ok after 2 years when we find a jar at the back, usually all eaten within 6 months. Do you make other jams?
Very awesome and detailed video!!
That must have smelled amazing. :)
I notice no salt is added. Might it not bring out more if the flavor? Have you ever tried it?
Can I use brown sugar instead of white would it change the flavor and effect the making process Pls do answer me. Thank you
It will change the flavor to a more caramel flavor, but I've never tried brown sugar. I'm also not sure how it affects the setting process. If you try it, please let me know.
Looks very long winded going be there a while
dont just talk. instead, do while talking
I love it...thankyou v much for this v v v goooood marmalade.
If we boil marmalades discard bitter water and then boil with sugar so that they get caramalized and then add into orange juice and discard bitter part pith and just use seeds in muslin cloth.how would that be.
I don't know. I've never tried that.
hi deari did try.making marmalade with your recipe....but i ended up with v bitter taste in my marmalade....tell me reason behind?in my speculation i think it happend because of that flesh wrapped in cloth...may betell me how can i fix itregards
The Seville oranges are a very bitter orange to start with, so you may need to add more sugar to the recipe, if you're finding this batch too bitter. The flesh and seeds (wrapped in cloth) provide the pectin needed to allow the marmalade to set, so you still need to include them, but could try to use mainly seeds and less flesh. Hope that helps!
Use as is anywhere it calls for orange zest. I use mine in breads such as any fruit bread. On pork roasts too. I just add a couple heaping tablespoons to my recipe. It is Devine!
Nice video but too much talk
Love your video good explanation
I have never ever ever commented on a youtube video... But please you talk too much.. I agree with Clarence.. "Do the do while talking" very instructive video. But please the talking is too much. This could have been a simple 10min vid. Much love yh
It is an excellent video, but you should not touch the sterilized top of the jars with your fingers, (30:14) (30:46) (30:55) nor use water, it should be gin or vinegar. Apart from that, all is fine, congratulations.
Why the marmalade i made is so bitter?
I thought you were supposed to switch off the marmalade while doing the setting point test?
If you do it quickly, I usually just keep mine boiling.
Thanks a lot!! Awesome video!!
+MAyur KHaire Thanks!
Just fast forward to actual cooking 🥱🥱🥱
The sugar makes the mix so glossy!
great,great.
Can't you stack them and cut several at once?
Yes you can. You can also use a food processor to slice them as well.
Aluminum pots are not recommended for making marmalade.
The inside of the pot I use is stainless steel, so there's no aluminum that comes into contact with the marmalade. Sorry if there was any confusion and thanks for watching!
Gab gab goodness
The flesh is what you are scrapping out, the pith is the white flesh under the skin, from my understanding. Great video though.
Thanks for the info. Yes the pith is the white part of the rind/skin. I do try to scrape some of that off as well, but you're right, it's mostly the flesh that's being scraped out :) Thanks for watching!
Why do people make these vids too long?
2 minutes wasted at the start just telling us what you’re going to do.
Just do it, and we’ll find out that way.
Omg first 3 minuets talking only.
You simmer it uncovered?
There is lot of sugar also hard to watch it.
Not much juice in there, it's nearly all rind
Just do it, or write a script, you are talking too long, and its too confused.
Your bread doesn't do justice to your marmalade...sourdough...French...
Omg don't stick your fingers in everything use a spoon -_-
Perhaps too much talk than the procedure.Was it necessary in a video demonstration?
Too much talking and less work.so irritating 😣
the overnight soak part is uneccessary
kha sab Creasy cook marmalade
I have *no* idea what you mean by those words.
More doing, less talking, pls.
Couldn’t agree more less talk more do.
You Americans can talk!
I don't think those are Seville oranges.
Thanks all the same
Too much taking and one little jam took hours l feel sleepy and didn’t learn any thing 😂
Sorry but your marmalade is not set.
OMG so much talking!!!
Exactly what I was thinking. She talks too much.
Too much verbiage ...unbearable!
Why so much peel