Orange Marmalade

[Stubbornhillfarm]

Just started a batch of Orange Marmalade last night. I don't even think I really like it, but there really isn't anything else to make this time of year and we are going through our grape, apple and blueberry jelly like nobody's business. Figured it would give me something to do. I will finish it tonight and see how it comes out.

Are any of you making anything this time of year?

 

[peteyfoozer]

Canning a lot of soups, stews and broth. I'm thinking I might can some raspberry sauce too, and dulce de leche. I never seem to run out of stuff to do! LOL

 

[vfem]

I just made marmalade too. Was running out of things to can!

http://fromseed.blogspot.com/2012/01/bitter-sweet-marmalade.html

 

[lesa]

Stubborn, I bet it will grow on you. Nothing better with butter, on an english muffin. Yum!

 

[Stubbornhillfarm]

OK vfem, I used your recipe from your blog. But it didn't turn out so well... What did I do wrong? On a side note, I love your blog and can't wait for some extra time to try your baguettes!

It is too soft. I kept trying the plate in the freezer test and I could tell that it wasn't setting up properly, but I had already kept it a 220 degrees for an extra 4 minutes. The temp started to go higher up to 222. So I stopped the cooking process and canned it. I figured worst case I will use it for something else. I try not to get too worked up about this things.

The rinds are all still in tack. They didn't break down like I was assuming they should have. Should they have?

lesa, i think you are right. I tasted a little of the marmalade from the pan when I was done. It had a bit of a bitter taste. That of which I remembered as a child and why I didn't like it. But after a "few" tastes, it WAS kind of growing on me!

petey, that sounds wonderful! I don't have a pressure canner yet so no soups for me. But someday I will do that for sure. Raspberry Sauce=YUM! ps I have been following your blog and just love it. Because I am computer illiterate, I can't figure out how to leave a post other than by "anonymous" but wanted you to know that I love what you have to share!

 

[vfem]

Hmmm, did you make sure you held the first boil for 8-10 minutes? You don't want to bring it to a boil and reduce the heat at all. After 10 minutes you remove, add sugar and let sit over night or at least 12 hours before continuing. And don't refridgerate the mixture.

I had to explain to my husband that during a simmer, the mixture should still be bubbling slightly. If its too low and not bubbling any longer to bring back to a boil again and reduce again. Fun game of keeping temps.

Most of that process is about making the pith bitterness go away and make the rind tender to eat. Of course, it also gets all the pectin out! So for the pectin issue, the fresher the better with oranges. If they get older and they become too soft the pectin loss has occurred and may not have enough pectin to set or low pectin so you have to cook longer.

I hope it did gel since you jarred it though! Mine actually set really well, and I was quite impressed since my last attempts at marmalade failed last year and the year before! Trust me when I say.... I feel your pain!!!

 

[Stubbornhillfarm]

vfem, I think that everything was good in the first part of the process, but now you have me questioning myself??? I did leave it out, not refrigerated. Who knows as far as the freshness factor goes. Just picked them up at the store the day before and they looked fine, but there is no way of really knowing how fresh they are.

When I checked the seal this morning, they were all sealed but I could see that the marmalade was not jelled as I feel it should be. We will use it for sure and I will try it again. I hate to give up! (stubborn)

Is the peel suppose to break up or is it suppossed to stay in long strips as when I cut the oranges? I did cut them as thin as I possibly could but they are still in long strips.

I appreciate your help with this. I do find it a welcome challenge, all this canning stuff and it is nice to have some experts around to share their wisdom!

edited for grammar!

 

[vfem]

Yes, they will still be long strips... not broken up at all. They'll be soft and like chewy candy when they're just right.

Hmm... I honestly couldn't tell you why is may not have worked for you. Like I said, I've failed plenty before, and I don't know why I did. This time it worked so I shared the recipe I used. Not much I can say outside of that. What's funny, is when a recipe works once... and then doesn't another time when you follow the same set of rules.

 

[peteyfoozer]

I remember when I made some currant jam once...it never gelled for me, but it was the BEST syrup I ever tasted! I need my own currant bush because I have been jonesing for some more for years now!

 

[Stubbornhillfarm]

I remember when I made some currant jam once...it never gelled for me, but it was the BEST syrup I ever tasted! I need my own currant bush because I have been jonesing for some more for years now!

I didn't even know what a current was or that we had them around here until this year, after, they had gone by!