Comments on: Orange-Ginger Marmalade http://www.foodinjars.com/2009/03/orange-ginger-marmalade/ A blog dedicated to canning, preserving and the art of putting up. Wed, 08 Feb 2012 13:37:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: marisa http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-38254 marisa Tue, 31 Jan 2012 16:40:13 +0000 http://www.foodinjars.com/?p=34#comment-38254 Faith, bitter oranges need a different style of cooking in order to become more palatable. You either need to soak them overnight, boil them until soft or remove the zest from the pith. You could try using it as a base for savory dishes, like orange chicken or roasted pork chops. Faith, bitter oranges need a different style of cooking in order to become more palatable. You either need to soak them overnight, boil them until soft or remove the zest from the pith. You could try using it as a base for savory dishes, like orange chicken or roasted pork chops.

]]> By: Faith http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-38252 Faith Tue, 31 Jan 2012 16:37:30 +0000 http://www.foodinjars.com/?p=34#comment-38252 I made some orange marmalade last night, and it came out AWFUL! I was so upset. It was far too bitter. I picked some bitter oranges from my front yard, thinking that if I just added extra sugar it would cancel out the bitter flavor. After 8 cups of sugar, it was still no good :( Any ideas what I can use bitter orange marmalade for, I hate to throw it all away... I made some orange marmalade last night, and it came out AWFUL! I was so upset. It was far too bitter. I picked some bitter oranges from my front yard, thinking that if I just added extra sugar it would cancel out the bitter flavor. After 8 cups of sugar, it was still no good :( Any ideas what I can use bitter orange marmalade for, I hate to throw it all away…

]]> By: rachael http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-34009 rachael Sat, 24 Dec 2011 06:50:54 +0000 http://www.foodinjars.com/?p=34#comment-34009 used a little too much ginger, but added more sugar...still turned out spicy. also added three chopped lemons. should taste yummy as a marinade. thanks for the recipe!! used a little too much ginger, but added more sugar…still turned out spicy. also added three chopped lemons. should taste yummy as a marinade. thanks for the recipe!!

]]> By: Rollin’, rollin’ to a boil | vegparadise http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-84 Rollin’, rollin’ to a boil | vegparadise Wed, 25 May 2011 20:55:26 +0000 http://www.foodinjars.com/?p=34#comment-84 [...] a search for local canning events I ran across Food in Jars’ recipe for Orange-Ginger Marmalade the other day. With Saturday’s adventures in making Kumquat Marmalade bringing me back into [...] [...] a search for local canning events I ran across Food in Jars’ recipe for Orange-Ginger Marmalade the other day. With Saturday’s adventures in making Kumquat Marmalade bringing me back into [...]

]]> By: Lady Marmalade « In Oak Park http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-83 Lady Marmalade « In Oak Park Mon, 31 Jan 2011 02:52:16 +0000 http://www.foodinjars.com/?p=34#comment-83 [...] oranges P had leftover from an event last week.  The recipe I used was a combination of one on Food in Jars and one in Canning for a New [...] [...] oranges P had leftover from an event last week.  The recipe I used was a combination of one on Food in Jars and one in Canning for a New [...]

]]> By: Matt & Cami http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-82 Matt & Cami Thu, 12 Aug 2010 18:23:22 +0000 http://www.foodinjars.com/?p=34#comment-82 Marisa, You may be glad to know, you're #1 on google when typing in "orange ginger marmalade recipe". I've never canned. Cami has (quite a bit) though. We're going to try the recipe with slivers of orange peel and more ginger. Being we're from Arizona and need HEAT (personal prefference) we're going to throw a habenero kick to it. Send us an e-mail and we'll tell you how it turns out. I love the pictures and backstory - You kept my interest, thanks :) Matt Marisa,

You may be glad to know, you’re #1 on google when typing in “orange ginger marmalade recipe”. I’ve never canned. Cami has (quite a bit) though. We’re going to try the recipe with slivers of orange peel and more ginger. Being we’re from Arizona and need HEAT (personal prefference) we’re going to throw a habenero kick to it. Send us an e-mail and we’ll tell you how it turns out. I love the pictures and backstory – You kept my interest, thanks :)
Matt

]]> By: Grapefruit http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-81 Grapefruit Tue, 11 May 2010 12:45:25 +0000 http://www.foodinjars.com/?p=34#comment-81 Hi! Just stumbled across your blog while looking for a Ginger Marmalade/Preserve recipe. The photos are so wonderful - makes me want to attempt this recipe right away. Had a question for you: if I can't get any liquid pectin, what can I substitute for it? Doesn't the fruit itself contain enough pectin to preserve this jam (if I make a small amount)? I have no way of getting my hands on pectin of any kind so just ttrying to warp my mind around how I will make this. Hi! Just stumbled across your blog while looking for a Ginger Marmalade/Preserve recipe. The photos are so wonderful – makes me want to attempt this recipe right away.
Had a question for you: if I can’t get any liquid pectin, what can I substitute for it? Doesn’t the fruit itself contain enough pectin to preserve this jam (if I make a small amount)? I have no way of getting my hands on pectin of any kind so just ttrying to warp my mind around how I will make this.

]]> By: Carole Swartz http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-80 Carole Swartz Sat, 27 Feb 2010 23:44:42 +0000 http://www.foodinjars.com/?p=34#comment-80 I used your recipe using half tangelos and 1/3 cup of minced candied ginger instead of all that grating required with a root. . This set up nicely....and I would love to taste a jar of yours! I used your recipe using half tangelos and 1/3 cup of minced candied ginger instead of all that grating required with a root. . This set up nicely….and I would love to taste a jar of yours!

]]> By: Food in Jars » Three-Citrus Marmalade Recipe http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-79 Food in Jars » Three-Citrus Marmalade Recipe Mon, 15 Feb 2010 04:51:30 +0000 http://www.foodinjars.com/?p=34#comment-79 [...] of the very first recipes I posted to this blog was one for Orange-Ginger Marmalade. I’m having a bit of a hard time wrapping my brain around the fact that I’ve nearly [...] [...] of the very first recipes I posted to this blog was one for Orange-Ginger Marmalade. I’m having a bit of a hard time wrapping my brain around the fact that I’ve nearly [...]

]]> By: patty http://www.foodinjars.com/2009/03/orange-ginger-marmalade/#comment-78 patty Sun, 24 Jan 2010 17:46:10 +0000 http://www.foodinjars.com/?p=34#comment-78 Tried this out using about a 4 inch length of ginger finely diced. The oranges were from my sons trees (organic :-) ) and were a bit sour for eating. Also used 4 key limes from his tree as they had lots of seeds and I didn't have any pectin. Used a tea bag to hold all the seeds and pith (the kind of bag you stuff and then iron shut)and I did cook it a bit longer than you indicated as it didn't look like it was going to gel. The good news was that after refrigerating, all containers set up nicely and everyone loves it! Now, it would be great if I could try yours and see how they compare! Thanks for the recipe....the ginger makes it! Tried this out using about a 4 inch length of ginger finely diced. The oranges were from my sons trees (organic :-) ) and were a bit sour for eating. Also used 4 key limes from his tree as they had lots of seeds and I didn’t have any pectin. Used a tea bag to hold all the seeds and pith (the kind of bag you stuff and then iron shut)and I did cook it a bit longer than you indicated as it didn’t look like it was going to gel. The good news was that after refrigerating, all containers set up nicely and everyone loves it!
Now, it would be great if I could try yours and see how they compare!
Thanks for the recipe….the ginger makes it!

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