So I followed [this orange marmalade recipe](https://tastesbetterfromscratch.com/orange-marmalade/), everything seemed right, but when canning, I realized there seems to be tiny bubbles. Is it safe to preserve, or should I put it in the freezer and go through it in a couple months instead of a year? I think adding more water would’ve helped it.
https://preview.redd.it/d8h1swrzdpcc1.png?width=3072&format=png&auto=webp&s=8e4929498f0b3539a77d63188719eb0662fb9a74
by Sonamyfan875
3 Comments
Repeating my comment from the last time you asked about this recipe…
“No one here is going to be able to help you since you used an untested recipe that may not be safe. Personally, I’ve never heard of puréing the orange rind.
In the future, use a recipe from a reputable canning source (they’re listed in this sub’s wiki) and follow an approved process.”
Keep it in the freezer/fridge and you’ll be fine.
I have a chop stick I run through my product to help trapped air escape. I personally would use it as long as there is no color change.
OP, I quote the recipe you linked to:
“Pour into jars or containers with a lid. Cool to room temperature then refrigerate for up to 2 weeks or freeze for up to 3 months.”
This is NOT a shelf-stable recipe.