Homemade Jam Questions

Budget101 Discussion List Archives Pantry Chat Homemade Jam Questions

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      > I tried to make orange marmalade and it just would
      > not thicken. I even went to the store and bought
      > some pectin and that didn’t even thicken it. It
      > looked just like orange soup.


      Chances are you didn’t let it cook down enough. Here
      is a non-pectin Orange Marmalade recipe from Ball.

      2 C. thinly sliced orange peel (about 10 medium)
      1 quart chopped orange pulp (about 10 medium)
      1 cup thinly sliced lemon (about 2 medium(
      1 1/2 quarts water
      Sugar (about 6 cups)
      Add water to fruit and simmer 5 minutes. Cover and
      let stand 12-18 hours in a cool place.

      Cook rapidly
      until peel is tender, about 1 hour. Measure fruit and
      liquid. Add 1 cup sugar for each cup of fruit

      Bring slowly to a boil, stirring until sugar
      dissolves. Cook rapidly to jellying point, about 25
      minutes. As mixture thickens, stir occasionally
      toprevent sticking.

      Pour hot into hot jars , leaving
      1/4-inch head space. Adjust caps. Process 10 minutes
      in boiling water bath.

      Yeild: about 7 half pints.

      There are a few things you need to keep in mind if
      this is the first time that you have made jams. First
      and foremost there time frame for reaching the
      jellying point is under ideal conditions. If it is
      humid it will take longer, be patient and keep
      stirring. Sometimes it is a matter of having the heat
      up just a tad bit more.

      I have found that it is best
      to make jams in a “jam/jelly” pot. Makes it go much
      faster as opposed to a regular pot. In order to check
      the jellying point, put a metal spoon in the freezer
      to chill it, dip into the jam/jelly, when your jam is
      at the jellying point it will sheet or flake off of
      your spoon (think solid).


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Budget101 Discussion List Archives Pantry Chat Homemade Jam Questions