There is no need to process any jam or marmalade made in the traditional way with the right ratios of fruit to sugar. I have just opened - and we are eating - a jar of my marmalade which is five years old. As long as it has been sealed correctly as described in the slideshow it will be fine. Take a look at our video on making strawberry jam linked from our website - it's easy!
It's a ritual of mine every January when the Sevilles come in. I extract juice and flesh, membranes, pips from fresh oranges, slice fresh orange peel and then add water cook all that up with the pips in a bag. I add the lemon juice and sugar at the beginning of the setting boil. In the end I have no waste except the spent pips. With your method I would be worried about wasting the pulp in the pip bag. Maybe not an issue?
There is no need to process any jam or marmalade made in the traditional way with the right ratios of fruit to sugar. I have just opened - and we are eating - a jar of my marmalade which is five years old. As long as it has been sealed correctly as described in the slideshow it will be fine. Take a look at our video on making strawberry jam linked from our website - it's easy!
jamjarshop 9 months ago
Would this last a long time even without the step were the jam (in the jar) is boiled in water?. (I think it was called processing?)
Do you know a way to make jam that lasts a long time without processing?
yuki8327 9 months ago
Thanks for posting.
It's a ritual of mine every January when the Sevilles come in. I extract juice and flesh, membranes, pips from fresh oranges, slice fresh orange peel and then add water cook all that up with the pips in a bag. I add the lemon juice and sugar at the beginning of the setting boil. In the end I have no waste except the spent pips. With your method I would be worried about wasting the pulp in the pip bag. Maybe not an issue?
chardinej 1 year ago
it think the thinner you get the peels you get better marmelade, you got quite a big chunks there but thanks for the guide
nNorthWestern 1 year ago
I couls not read the handwriting.
marieatthelake 1 year ago
thanks for the lesson!
TheVittleVlog 1 year ago
seems like a lot of extra work to cook the citrus whole.
Evange 2 years ago
It's a matter of choice but for me it makes it much easier to cut up the peel in the size that I want it - plus no tough bits of peel
jamjarshop 2 years ago
fab vid. thanks for posting. you have devised a great method.
sweetvaun 2 years ago
Thank you! more recipes coming soon
jamjarshop 2 years ago
good pictures and easy to follow step by step instructions
RBradiobear 2 years ago