Comments on: Orange Marmalade Recipe

By: Yolanda Lovati

Yolanda Lovati — Sat, 04 Jan 2025 16:07:13 +0000

Would your recipe work with a sugar substitute like Allulose? I used it to make jams and it worked great. Really trying to eliminate sugar...

By: Jonathan Meyer

Jonathan Meyer — Fri, 08 Mar 2024 22:23:07 +0000

I chose to try your recipe because of your PhD in Chemistry. I figured you knew more than the average recipe tester. I've made orange marmalade about four times in the past with mixed results. My first attempt was 53 years ago and it came out great, and I've still got the recipe, but it required peaches and they're not yet in season. I got a case of oranges from Florida yesterday and made the marmalade today.

The recipe was very well written - clear and easy to understand and easy to prepare.

The results were superb! Thanks for your recipe!

By: Cheryl

Cheryl — Wed, 15 Mar 2023 01:27:03 +0000

In reply to Larry Kunz.

Great recipe, very delicious!

By: Shelagh

Shelagh — Thu, 02 Feb 2023 22:45:20 +0000

Hi, Janice,
my name is Aubrey and I am twelve years old. I am so glad I found your website! I love baking too. I am also interested in food science. Though, I am indecisive wether I want to study it in the future (if I go to collage). Your website has been so helpful to my science fair project. I am so excited to try your marmalade recipe! For a while I have been looking for a good marmalade recipe and I am so glad I found this recipe! Any way I was wondering if I could get your email? We could chat about baking stuff because I want to open my own bakery (Willow Creek Bakery) someday. Also because I am interested in some of your thoughts on food science. We could talk also about some of your recipes too! Thank you for everything 🙂 - Aubrey

By: Janice

Janice — Wed, 18 Jan 2023 20:58:06 +0000

In reply to Becky. Hi! I've never tried tangelos, but I'm sure it would work as long as you boil the fruit for long enough that the pith turns completely translucent/transparent with no more white showing. If you do this step right, you can keep the peel as is and use it to make marmalade! I've seen people candy pomelo skins (including the very thick pith) and it works well but they make sure to boil the skin (with pith) in water for a very long time until the white has completely disappeared. I hope this makes sense and helps. Let me know how it goes!

By: Becky

Becky — Wed, 18 Jan 2023 14:07:57 +0000

I'm wondering if this will work with tangelos. Curious, as the skin is so thick. I'm going to experiment and boil, to gain all the great benefits, but then remove the rind and use the fruit, removing as much pith as possible. Might get messy but I'm willing to try it. Excited to try this recipe.

By: Emi

Emi — Tue, 28 Jun 2022 14:03:39 +0000

In reply to Larry Kunz. I have never heard of cooking the whole orange and then cutting! I was just gifted whole box of oranges and can't wait to try this method!!!! Yummmm I can already taste it!!!

By: Larry Kunz

Larry Kunz — Mon, 01 Nov 2021 14:42:47 +0000

Why does almost all commercial “marmalade” have so littl rind ? It’s orange jelly, not marmalade!

By: Larry Kunz

Larry Kunz — Mon, 01 Nov 2021 14:39:34 +0000

Nicely written article !
I make marmalade from Temple oranges in February. Cut whole orange in 1/8” slices. Leave center 3/4” until
you push out the seeds. Cook the whole mess! I aim for thick, and therefore sometimes get too thick!
>> If it comes out too thick - wait till you open a jar to use it, then thin with boiling water !