Hello, I’m very new to canning. This is my first time canning orange marmalade. The consistency turned out different than other jams I’ve made (strawberry rhubarb, blueberry, etc). The recipe called for some initial water to cook the peels but that evaporated by the time it was done. I’ve never canned a product that looks so thick. Can anyone confirm if this looks ok? They were processed for 10 mins in a water bath and sealed properly.
by earth__girl
4 Comments
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What recipe did you use? It does look very thick. Not necessarily a safety issue depending on the recipe but may have an odd texture.
Edited because I just re-read your post, when you say “cook the peels” are you saying you used only peels? No actual fruit from the oranges? This would I think explain the issue as the fruit contains a lot of liquid and also citrus peel is very high in pectin.
Yes if you cooked the marmalade for longer than the recipe called for that would cause it to set to stiff.
Generally good practice to have your canner prepped and water at just below boiling while you are preparing jam to prevent this
The NCHFP says that “If a stiff jam or jelly was processed as recommended in a boiling water canner and the lid is vacuum sealed, the jar can be stored at room temperature like other jam or jelly.”
So you should be ok there. What was the recommended head space for pint jars? I have only seen half pints and it is usually a 1/4 inch
I’d have to see the recipe and any deviations you may have made to it, but all the marmalade recipes I’ve seen either use the liquid you cook the peel in or add water to the prepared peels. Citrus have a large amount of pectin and you need to add liquid for your marmalade to end up with a desireable texture. If you were intended to use the cooking liquid, make sure you cook it covered next time (add a sheet of aluminium between the lid and the pot as well which can help form a better seal).