Still fairly new to canning and sticking to the Ball Recipe book. Tried my hand at marmalade and failed miserably. You can just make out the 4oz jar shapes in the cement I had to pry from the jar. I probably cooked too long up front because I wasn’t sure how to gage orange rind tenderness. By the time I temped the batch after adding sugar it was over 240 instead of 220.
Second batch I cooked for 20mins then dissolved the sugar. It temped at 225 immediately so I pulled it and I think it’ll be fine.
I’ve been following the gently boil and hard boiling instructions using an induction stovetop. We’re at about 76’ elevation so 220 should be gel stage.
Anything I should change? Or, if it works it works?
This is basically the same recipe as my Ball Canning Book save for the butter suggestion: https://www.bernardin.ca/recipes/en/cherry-marmalade.htm?Lang=EN-US
Another poster posted a similar issue with the extended second boiling time.
TIA for any and all marmalade tips!
by iwantmy-2dollars
6 Comments
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Temp more often. You know your issue. Control your timing better
Check the temp often and sample the rinds every couple minutes. I like to add extra powdered pectin just to give it more wiggle room.
I throw some wet spoons in the freezer whenever I’m making jam so I can quickly cool a few drops of jam as I go.
It gives a more accurate show of how the jam is cooking.
My goodness I had to check which sub I was on. I was about ready to report this as NSFL/NSFW.
Maybe try a recipe using pectin next time? The one (and only) time I made jelly with the boiling down method I made apple toffee lol.
Is it bad that I still think this is actually edible? If not… conventional. Just enjoy it as marmalade toffee???