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Making Marmelada [split from Ontario]

[Note: This thread was split from Ontario at: http://www.chowhound.com/topics/46694... -- The Chowhound Team].

Thanks to both of you - I'll check them out. Not afraid to cook at all, but a little afraid of botulism! I've never canned before, and I adore my MIL...

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  1. Take a crack at marmelade--no botulism fears.The season's approaching, so keep an eye out for Seville oranges over the next month--they appear in late Dec-mid-Jan.The US crop is usually abundant. If you're serious, start sourcing jars, parrafin, lids--Canadian Tire usually comes through. Actually easy to do if you've ever made jam--still easy if you haven't!

    2 Replies
    1. re: Kagemusha

      Here's a previous thread on canning supplies:

      http://www.chowhound.com/topics/429163

      I agree, go for it! I made a huge batch of apple butter with a couple of friends some weeks ago. We had a great evening, and my apartment smelled fabulous for days. :)

      1. re: Kagemusha

        And the homemade Seville is amazingly better tasting than most store-bought

      2. If you're feeling at all in the mood, I agree, making jam is really really easy to do safely. the only trouble is, imho, it's hard to do small batchs so you'll have loads of product when you're done because it's addictive.

        8 Replies
        1. re: orangewasabi

          Small batches? Whazzat? A dozen oranges+1 lemon makes 8-10 smallish jars. The local marmelade parasites/addicts usually sponge 3-5 jars, so there's not a helluva a lot left for the rest of the year. Two batches usually does the trick. Should be lots of advice/recipes available. Life's short--try it!

          1. re: orangewasabi

            Homemade jam is the kind of thing I love to receive as hostess, birthday, Christmas, any reason, any time gift!

            1. re: julesrules

              Hmm - not sure I agree! If we receive homemade gifts we're VERY wary of potential food spoilage/contamination problems. Not that we'd EVER refuse such a gift. Neither would we serve it to guests.

              1. re: estufarian

                Can't say I have that worry :) But point taken. It is probably good for the giver to consider the recipient. I don't give baked goods to diet-concious friends, for example. And I can think of friends who would love homemade jam from me, and others who would probably have the same concerns as you.

                1. re: estufarian

                  I have to agree with you estufarian. I'm pretty squeamish about stuff like this also. You have to be really careful and if I'm not 100% certain that it was done properly and how long it's been around I can't bring myself to eat it. Just not worth it to me.

                  1. re: estufarian

                    The likelihood of food-borne troubles via marmelade isn't exactly steep. Funny how people covet "artisanal" foods(talk about scope for poisoning!)but suspect homemade things from friends.

                    1. re: Kagemusha

                      The issue is whether or not you can expect the food to be 'safe' - if there's a government inspection (most commercial operations) then you may get some comfort.
                      As someone who has contracted an infection through contaminated food maybe I'm overly cautious (e.g. I almost never eat anything from a steam table - and if I do, completely avoid chicken). But a hospital stay is an unwanted but valuable lesson.

                  2. re: julesrules

                    My friends are always very grateful receiving gifts of this nature from me. I usually have a 'return the jar, and you'll get more' policy. :)

                2. try adding some unusual fruits such as Blood oranges(gorgeous sunset colors) lime ( a bitter component) grapefruit,(ditto) kumquats (intense) Use organically grown citrus--you would not believe how THICKLY the pesticides cover the fruits when sprayed. 1/8th" thick or more.

                  There is so much sugar in marmalades and jams, it is unlikely to harbor botulism. You can always water-process your jars if you are concerned. Follow a recommended recipe for processing that comes with packaged pectin, whether you use it or not.