I dont see how anyone could say this recipe is "complicated", its the standard procedure, except for separating the juice, sugar ratio is normally 65% of the weight of just the orange pulp. Of course people find their own method which is fine.
This one is unnecessarily complicated. I use seedless Navel Oranges, cut them up, pass through a food processor, add sugar, water, a touch of cinnamon, and juice of one lemon, bring to a simmer, cover and let stand overnight on the counter, next day cook until all the water is gone and that's it. Works every time and my wife and I love it. My favorite way to enjoy it is as an English Muffin sandwich.
@@PataCake What are the odds of two retired Analytical Chemists meeting over a marmalade recipe? I did my graduate studies at Purdue, my career was in the Oil and Chemicals business.
@@txmike1945 , my work involved drugs and pharmaceuticals and I studied at Bombay University where I also went on to do my Masters in English Literature. Glad to have connected.
You're most welcome, Mohini, and thanks for the appreciation. About using jaggery in place of sugar, yes, you can make the orange marmalade with jaggery. It will be delicious. Only, the colour will be somewhat darker. Use the same weight as that of the sugar.
That's so awesome...!!! But one question, you didn't add any preservative to the marmalade. So, do we need to store it in fridge? Can it be stored for long time? In how much time would we have to finish it up before it gets spoiled?
Hi Biju! Thanks for the appreciation. About a preservative, this recipe needs no such addition. The sugar itself acts as a preservative here. Since we're making just a small quantity without the bother of canning, I suggest you store the marmalade in the refrigerator after two days at room temperature. If handled properly (introducing only dry, clean utensils into the jar, etc.), the marmalade will stay good in the fridge for several months. If it lasts that long, that is!
You'll love this easy, homemade orange marmalade recipe with detailed steps and instructions. Read on for storage details. Full recipe: veenapatwardhan.com/pat-a-cake/2022/03/05/delicioushomemadeorangemarmalade-recipe/ Storage: Since we're making just a small quantity without the bother of canning, I suggest you store the marmalade in the refrigerator after two days at room temperature. If handled properly (introducing only dry, clean utensils into the jar, etc.), the marmalade will stay good in the fridge for several months. If it lasts that long, that is!
I just wanted to share with you that I made this today and my marmalade turn out great, thank you!!! Greetings from Guanajuato, México 😁
You're most welcome, Veronica. So glad your marmalade turned out great,. And thanks for letting me know.
so simple and the way you explain is a joy to watch Is so good that you have shown us the next day, thank you
@@Daisy.florina, you're most welcome. And thank you so much for your appreciation.
The marmalade looks so mouth watering
Thanks a lot for your appreciation, Victoria.
Orange marmalade looks tasty. Nicely explained. Looks easy. Thanks for the recipe.
You're welcome, Annie. And thank you so much for the appreciation.
I like your preparation very nice
Many thanks for your appreciation, Shila.
So simple to make the way you explain ,.yet looks very delicious 👍
Thanks a lot for your appreciation, Cynthia.
@@PataCake 🤗
@@cynthiarai1226 , that's so sweet. Sending a warm hug to you too!
Delicious!😋
Thank you so much for your appreciation.
I dont see how anyone could say this recipe is "complicated", its the standard procedure, except for separating the juice, sugar ratio is normally 65% of the weight of just the orange pulp. Of course people find their own method which is fine.
You're right, Sandra. Thanks for getting in touch.
MashaAllah
Thanks a lot, Farah, for your appreciation.
Love the recipe so simple and the way you explain is a joy to watch. Thank you.
You're most welcome, Nalini. And thank you so much for your appreciation.
Very good n tempting too.
Thanks a lot, Katty, for your appreciation.
Superb, impressed with details about different varieties of oranges.
Many thanks, Hiro, for your appreciation.
@@PataCake I am 85 year old male, made marmalade yesterday (in Canada), must say it has come out excellent- only lament it was finished in a day.
@@hirobhojwani4432 , thank you so much for trying out my recipe. And glad it turned out great!
thank you maam
@@shomenathsircar5357 , you're most welcome.
Wow looks so delicious 😋
Thanks a lot, Lina, for your appreciation.
Wow my favorite jam tooooo...... Will try it with your exact directions. You are suburb!
Thank you so much for your appreciation, Tereza.
Wow looks delicious and very good explanation. Will definitely try it.
Thanks a lot for your appreciation, yola852. Glad you're going to give my recipe a shot.
Superb one of my favourite for breakfast, thanks so much 👍😊
You're most welcome, Sandesh. And thanks a lot for the appreciation.
Lovely recipes and easy to follow instructions....look forward to some more !
Thanks a lot for your appreciation, Michele.
Lovely 👍
Thanks Alvito! 😊
Love the explanation lovely recipe
Thank you for your appreciation, Rosy.
Very nice. Thank you for sharing.
You're most welcome, Dan. And thanks for the appreciation.
This one is unnecessarily complicated. I use seedless Navel Oranges, cut them up, pass through a food processor, add sugar, water, a touch of cinnamon, and juice of one lemon, bring to a simmer, cover and let stand overnight on the counter, next day cook until all the water is gone and that's it. Works every time and my wife and I love it. My favorite way to enjoy it is as an English Muffin sandwich.
Your recipe seems interesting.
@@PataCake I am a retired Chemist and I cook a lot. I tend to favor techniques that minimize the number of steps.
@@txmike1945 , I too am a retired analytical chemist and microbiologist and I too try to simplify the recipes I present. Thanks for getting in touch.
@@PataCake What are the odds of two retired Analytical Chemists meeting over a marmalade recipe? I did my graduate studies at Purdue, my career was in the Oil and Chemicals business.
@@txmike1945 , my work involved drugs and pharmaceuticals and I studied at Bombay University where I also went on to do my Masters in English Literature. Glad to have connected.
😋 yum, ty ❤️
You're very welcome, Pearl. And thanks for your appreciation.
Yummy looking delicious
Thank you for your appreciation, Katrunar.
@@PataCakewellcome, support my recipe..
Really looks delicious.😋
Thank you for the appreciation, Eva.
Looks amazing and very well explained, nice work!
Thank you so much for your appreciation, Nikhil.
Delicious to the max!
Thank you so much!
Lovely
Thank you so much, Dinesh.
You are so talented Veena.
Thank you so much for your kind words, Aramita.
Thanks for the mouth watering recipe, well explained step by step. I just wanted to know can we use jaggery substitute for sugar
You're most welcome, Mohini, and thanks for the appreciation. About using jaggery in place of sugar, yes, you can make the orange marmalade with jaggery. It will be delicious. Only, the colour will be somewhat darker. Use the same weight as that of the sugar.
Thank you for sharing sis
You're very welcome, Miraal.
That's so awesome...!!! But one question, you didn't add any preservative to the marmalade. So, do we need to store it in fridge? Can it be stored for long time? In how much time would we have to finish it up before it gets spoiled?
Hi Biju! Thanks for the appreciation. About a preservative, this recipe needs no such addition. The sugar itself acts as a preservative here. Since we're making just a small quantity without the bother of canning, I suggest you store the marmalade in the refrigerator after two days at room temperature. If handled properly (introducing only dry, clean utensils into the jar, etc.), the marmalade will stay good in the fridge for several months. If it lasts that long, that is!
Gonna try your recepie I've got one but it's a fair difference from yours I'll keep ya informed. Gonna try jam soon u got anything for that
Thanks for deciding to try out my recipe, Karen. But sorry, I don't have a jam recipe as yet on my channel.
Nice ! requesting you to give recipe of tutti frutti buns made from wheat flour to go with marmalade
Thanks for the appreciation, s np. Will surely add your request to my long list of requested recipes.
Very nice and thank you
You're welcome, Lily. And thank you for he appreciation.
❤❤❤😂 Very nice thanks
Thanks a lot for the love and appreciation.
If I neglected to add enough sugar, can I add it during this preparation, or should I wait to see if it thickens?
Gary, if you want to add some more sugar at a later stage, you can. Just see that you grind it to a powder first.
Super!
Thanks a lot, Krystyna, for your appreciation.
I love your accent 🥹
Thanks, Pearl.
You'll love this easy, homemade orange marmalade recipe with detailed steps and instructions. Read on for storage details. Full recipe: veenapatwardhan.com/pat-a-cake/2022/03/05/delicioushomemadeorangemarmalade-recipe/
Storage: Since we're making just a small quantity without the bother of canning, I suggest you store the marmalade in the refrigerator after two days at room temperature. If handled properly (introducing only dry, clean utensils into the jar, etc.), the marmalade will stay good in the fridge for several months. If it lasts that long, that is!
Looks yummy...so well explained
@@elainedlima6173 , thank you do much for your appreciation.
Hi dear full time Like done 👍👍 Nice sharing Great and yummy stay connected me 🤝🤝🙏🥰
Thank you for your appreciation.
Wow looks so delicious 😋
Thanks, Lina, for your appreciation.