My husband made a great point about jellies, jams, and marmalades that don't set. Use them as a base for marinating meats. Add a little oil, maybe vinegar, and whatever spice you like and you have a wonderful marinade. Pineapple orange would be wonderful on pork and chicken!
Looks great. I will make this. I too like the thermometer method. I just made some grape jam. My book said just get your mixture 9 degrees above the boiling point and it will gel. My boiling point is 212. So 221 was the perfect gel point for me. I’ve slightly over thickened a jam in the past with the cold plate method. So I tried the thermometer method. Worked perfectly.
Can’t wait to try this and several other of your recipes! An easy way I found to core and peel a pineapple is to cut off the top and bottom, stand it up on its end and cut it half and then in quarters. Stand each quarter on its end and you can clearly see where the core is to cut it out. Lay each quarter, peel side down, and run your knife between the peel and flesh. Ta da! I’ve found that it’s easier and with less waste.
Well, I gave it a try. It’s in the water bath canner now. I could tell it wasn’t going to set up. I used the frozen plate method because my candy thermometer broke and I haven’t replaced it. I ended up putting about 4 tablespoons of pectin in. It tastes fantastic. We shall see after it cools. Either way, it’s delicious. Thank you Carol!
My last batch of marmalade was caramelized, gummy-marmalade. LOL! I ate it anyway, but I'm going to use your method next time. Thank you! I'd like to share something I learned about my steam canner. After taking a course on preserving, I reread the instruction manual for my Victorio multi-use canner which says to run a test and mark the indicator knob (or take a picture) at the point at which the red needle stops rising and to begin processing only after it has reached this point. It's not sufficient to just get into the proper altitude zone. On my canner, the needle will rise very slowly once it has nearly reached the mark, so I had previously been starting the timer to process foods a bit before it reached the optimum temperature. Thought I'd mention this in case I'm not the only one who has made this mistake.
You can also use it as glaze for meats, in place of sugar in a homemade bbq sauce or even orange chicken. Could you use the juice from the oranges in place of some of the water? to amp up the flavor a bit more? My husband isn't fond of marmalades because of the the pith texture, I made some orange marmalade in the fall with cuties and used zest instead of the peel, everyone loved it.
50 + years ago we would stop at a Stucky's (way back from FLA) and my Mother always picked up a jar of Coconut spread and a jar of Orange marmalade. Yours looked great. Have you seen a recipe for a Coconut spread ?
I really like marmalade. I’ve been making jalapeño lime marmalade! Awesome on hot homemade biscuits. Do you think it is better to use the 4 Oz jars to can the marmalade? I’ve been using 8oz jars and I’ve been having the peel rise up to the top of the jar after processing while the jelly sets up? Would the smaller jars help with this?
@@happyrapture1370 Ball Canning jalapeño jelly recipe with the following changes. 3 big limes. Substitute 3/4 cup of the apple cider vinegar with the 3/4 cup of lime juice. Use a very sharp veggie peeler to peel the green outer rind from the limes. Be careful to minimize the amount of pith that you get on the peel. Cut the peel into very thin ribbons and add to the jelly to simmer and soften up. Can according to recipe.
The size of the jar shouldn’t matter. It sounds like it’s not gelling quick enough maybe. Try the tips I mentioned and see if you get a different result next time. I will check out that recipe 😊
Stop playing with your jams and jellies on the stove bring it to a full boil reduce it until you see it thicken. Keep it at a full boil once you see it thickened and it’s reduced now is the time to add your Pectin and boil it for two or three minutes or until you see it jell a little. After watching a UA-cam video following these instructions I have not had one fail.
Hmmmm. Caramel Orange marmalade could be really good. I wonder what the sugar to caramel ratio would be? So 5 cups sugar plus 1 cup caramels, melted then process to 225F? Or is there a caramel liqueur???
Great vid but orange and pineapple is great together. Why leave out the orange fruit. I'd sub out some pineapple and use up orange fruit and add more lemon peel for pectin. And you left out the lemon. Still thought it was good vid.. Boil and get froth and get slight set and add liquid pectin if needed. Very much appreciate the no pectin method. But it's not easy. Also I think frozen plate method is the best. Kudos girl. Also love the steam canning thing. I have one too.
My husband made a great point about jellies, jams, and marmalades that don't set. Use them as a base for marinating meats. Add a little oil, maybe vinegar, and whatever spice you like and you have a wonderful marinade. Pineapple orange would be wonderful on pork and chicken!
I agree! Syrup too.
You look so tropical! Thanks for making my requested marmalade. 💕
I love how you've matched your top with your recipe. You're the cutest thing
Lol, it wasn’t intentional 😂😂. Just the mood I was in I guess 😁
Thank you for the gift of your recipe; you're a lovely host, very easy to understand your explanations.
Looks great. I will make this. I too like the thermometer method. I just made some grape jam. My book said just get your mixture 9 degrees above the boiling point and it will gel. My boiling point is 212. So 221 was the perfect gel point for me. I’ve slightly over thickened a jam in the past with the cold plate method. So I tried the thermometer method. Worked perfectly.
Can’t wait to try this and several other of your recipes! An easy way I found to core and peel a pineapple is to cut off the top and bottom, stand it up on its end and cut it half and then in quarters. Stand each quarter on its end and you can clearly see where the core is to cut it out. Lay each quarter, peel side down, and run your knife between the peel and flesh. Ta da! I’ve found that it’s easier and with less waste.
Thank you. Tried it and it made quick work of it.
Sweet spot on!
That marmalade is beautiful! I can’t wait to make this. Thanks, Carol!
Well, I gave it a try. It’s in the water bath canner now. I could tell it wasn’t going to set up. I used the frozen plate method because my candy thermometer broke and I haven’t replaced it. I ended up putting about 4 tablespoons of pectin in. It tastes fantastic. We shall see after it cools. Either way, it’s delicious. Thank you Carol!
Thank you for the recipe
Omg what a combination makes me want summer time!
Oh, it worked, it worked! And I doubled my Orange Liquor! It is so pretty
Adding this to my list. Thank you sharing this recipe.😊
Beautiful!!! You are the best!! Because of you, I am trying new things!!! Thank you for all your knowledgeable and wonderful video's!!
Glad to have you here. Love all of your posts 💕
My last batch of marmalade was caramelized, gummy-marmalade. LOL! I ate it anyway, but I'm going to use your method next time. Thank you! I'd like to share something I learned about my steam canner. After taking a course on preserving, I reread the instruction manual for my Victorio multi-use canner which says to run a test and mark the indicator knob (or take a picture) at the point at which the red needle stops rising and to begin processing only after it has reached this point. It's not sufficient to just get into the proper altitude zone. On my canner, the needle will rise very slowly once it has nearly reached the mark, so I had previously been starting the timer to process foods a bit before it reached the optimum temperature. Thought I'd mention this in case I'm not the only one who has made this mistake.
That is so pretty and sounds delicious. I’d use the one that didn’t set as a marinade or on ice cream.
thank you for sharing this
Thanks! I can't wait to try this.
This looks fabulous 😍
Yummy! On my list!
You can also use it as glaze for meats, in place of sugar in a homemade bbq sauce or even orange chicken. Could you use the juice from the oranges in place of some of the water? to amp up the flavor a bit more? My husband isn't fond of marmalades because of the the pith texture, I made some orange marmalade in the fall with cuties and used zest instead of the peel, everyone loved it.
Hi Carol, luv all your videos! I made this jam, but I want to know if you can use canned pineapple? Thnx for all your tutorials!
Hi! I’ve never used canned but it should work. I would make sure to drain it well before using. 😊
Do you think a dram of Captain Morgan's spiced Rum would work?
Yes
@@carol-thriftychichousewife6231 Great! Guess what my brother is getting for Christmas 🤔😁🤗
Yum could also add some curry spice et al and use as chutney for meat dishes with a kick
50 + years ago we would stop at a Stucky's (way back from FLA) and my Mother always picked up a jar of Coconut spread and a jar of Orange marmalade. Yours looked great.
Have you seen a recipe for a Coconut spread ?
I haven’t seen a recipe for that. I’m thinking it may not be safe for home canning bc of the fat content 😊
@@carol-thriftychichousewife6231 I knew you would give me the SAFE version if there was one. Do you know of coconut spread first hand ?
I really like marmalade. I’ve been making jalapeño lime marmalade! Awesome on hot homemade biscuits.
Do you think it is better to use the 4 Oz jars to can the marmalade? I’ve been using 8oz jars and I’ve been having the peel rise up to the top of the jar after processing while the jelly sets up? Would the smaller jars help with this?
Would you share your recipe? This sounds amazing!
@@happyrapture1370
Ball Canning jalapeño jelly recipe with the following changes.
3 big limes.
Substitute 3/4 cup of the apple cider vinegar with the 3/4 cup of lime juice. Use a very sharp veggie peeler to peel the green outer rind from the limes. Be careful to minimize the amount of pith that you get on the peel. Cut the peel into very thin ribbons and add to the jelly to simmer and soften up. Can according to recipe.
The size of the jar shouldn’t matter. It sounds like it’s not gelling quick enough maybe. Try the tips I mentioned and see if you get a different result next time. I will check out that recipe 😊
@@carol-thriftychichousewife6231
Thank you. I’m going to use your candy to thermometer and frozen plate tips. I’m also going to put in more lime rind.
Thanks for this video. You have inspired me to try marmalade. Just one question. What brand is your thermometer? Thanks!
ChefAlarm www.thermoworks.com/ChefAlarm
Could you use both?
Stop playing with your jams and jellies on the stove bring it to a full boil reduce it until you see it thicken. Keep it at a full boil once you see it thickened and it’s reduced now is the time to add your Pectin and boil it for two or three minutes or until you see it jell a little. After watching a UA-cam video following these instructions I have not had one fail.
Hmmmm. Caramel Orange marmalade could be really good. I wonder what the sugar to caramel ratio would be? So 5 cups sugar plus 1 cup caramels, melted then process to 225F? Or is there a caramel liqueur???
That would not be safe to can
@@carol-thriftychichousewife6231 I guess the rum will have to do...💖
Great vid but orange and pineapple is great together. Why leave out the orange fruit. I'd sub out some pineapple and use up orange fruit and add more lemon peel for pectin. And you left out the lemon. Still thought it was good vid.. Boil and get froth and get slight set and add liquid pectin if needed. Very much appreciate the no pectin method. But it's not easy. Also I think frozen plate method is the best. Kudos girl. Also love the steam canning thing. I have one too.
I notice you had a lemon setting there but did not use it. Was wondering why?
It wasn’t needed for this recipe. I was working on several things at once and it ended up on the counter.
Lemon has lots of pectin and is usually added.
I wonder how it would be on a chicken dish... add a littjle soy sauce😛
Delish! I’m thinking it would make amazing Hawaiian chicken 😉
Thicken it as needed and put on pancakes or waffles.