- February 8, 2006 at 4:56 pm #235898LissKeymasterQuote:> 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.
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
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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