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Used the last of summer's scotch bonnets and this season's oranges in some marmalade

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Original Poster2 points · 29 days ago · edited 29 days ago

Followed Alton Brown's recipe for the marmalade, but added 3 scotch bonnets. A little sweeter than I'd like, but has a really nice flavour and heat. Commercial lemons might have helped, the bush lemons I'm growing aren't quite as zingy as what you get in the supermarket. Still, pretty happy to have some way to preserve all the oranges my tree is throwing at me.

These were fresh out of the water bath, the bands will come off before they go into storage, and the non-mason jar will be going straight into the fridge for immediate use.

level 1

That sounds delicious

level 2
Original Poster1 point · 29 days ago

Thanks, the bit I've sampled so far has been pretty tasty! I've got some sourdough on the go so I can try it out on some nice toast.

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level 3

I guess I’m not seeing them - the screw on lids, is that it? Why take them off?

level 4

Yes, the four lids to the left have two pieces: a lid and a ring. The lid is a flat round piece of metal with wax around the inside edge that creates the seal, and the ring is needed for the canning process and once the seal is broken.

If you store the jars with the ring still on, it’s possible that they could come unsealed and then later reseal and you wouldn’t notice. If the rings are off, you’ll notice.

level 5

Oh my god. My family has never stored them without those! You just blew my mind.

level 5

This is why I joined this sub.

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level 1

OMG!!! This would make a tasty topping for pork loin!

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Original Poster2 points · 25 days ago

I've done similar in the past with nectarine/cayenne and it was great, the spicy preserves and pork always seem to go well together. I was planning that for this one!

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