Ombud
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Post by Ombud on Jan 5, 2014 21:08:32 GMT -5
The oranges are ripening 3 months early due to the unusual weather. I was going to make orange jelly for gifts next holiday. Is it too early to make it and have it sealed with the lid, not paraffin? Otherwise I'll just have to figure out something else to do with them
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Sharon
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Post by Sharon on Jan 5, 2014 23:00:48 GMT -5
If it is sealed with a lid it should be just fine for the next holiday. Do you process it in a boiling water bath to seal the lid?
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Ombud
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Post by Ombud on Jan 5, 2014 23:12:17 GMT -5
No hot water bath, just sterilized jars / lids. But I will still go for it as I have everything on hand.
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Apple
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Post by Apple on Jan 5, 2014 23:23:46 GMT -5
I would process it (boiling water bath) to get the proper seal. If it's not sealed right, you risk mold/spoiling. It really wouldn't add much time, and you could process it in any pot deep enough to cover the jars if you don't have a canner.
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Ombud
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Post by Ombud on Jan 5, 2014 23:40:48 GMT -5
Can the jars sit directly on the metal pot? How long does it have to boil?
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Apple
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Post by Apple on Jan 6, 2014 0:55:45 GMT -5
It's best to have some layer between the bottom of the pot and the jars. A rack works best, but, if you lack one of those, you can put a layer of metal rings (like those you would use for canning), or even a folded up tea towel (this can be a pain since they float up, but it can be done). I've had to use the metal rings before I got a rack, it worked fine if I had the jars packed tight enough that they didn't tip. The Ball Blue Book recipe recommends boiling for 10 minutes www.freshpreserving.com/recipe.aspx?r=109If you live over 1000 feet, you may have to adjust for altitude.
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kadee79
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Post by kadee79 on Jan 6, 2014 14:52:59 GMT -5
If you are going to make jelly and not marmalade I would just juice them and freeze the juice until closer to time for the gift giving. When the jellies are stored for that long, they tend to loose some of their Umph! That's one reason I juice things like excess blackberries and make a batch of jelly when we are down to our last jar....same with strawberry preserves. Strawberry jams/jellies will also turn darker as they age. I've never done an orange jelly or marmalade so I don't know if it darkens with age or not.
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Ombud
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Post by Ombud on Jan 6, 2014 18:46:12 GMT -5
OMG! Doing this kadee. ★ Plenty of room in freezer & I'm not really motivated to do something for next December anyway. Probably won't darken as its full of citric acid
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❤ mollymouser ❤
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Post by ❤ mollymouser ❤ on Jan 6, 2014 18:59:33 GMT -5
What's the difference between orange jelly and marmalade? Frozen cubes of orange juice would be great to add to water or iced tea this summer. Heck, you could just eat them like mini popsicles, too!
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Ombud
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Post by Ombud on Jan 6, 2014 20:02:57 GMT -5
Jelly is clear ... marmalade has bits of pulp, rind, with juice and is more common. Which is why I wanted jelly to go with homemade bread, chocolates, and coffee for the 6-7 baskets
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