This fantastic look into cooking temperatures and setting points for marmalade canning experiment shares how to get the consistency you desire from preserving after water bath canning. Some many of us homesteaders are new to or just jumping back into the self sufficiency skill of preserving fruit through water bath canning.
If your lucky enough to have a mentor who can share their wealth of knowledge about the tips and tricks of making marmalade, jam and jellies…. you are blessed ! For the rest of us, the information in this article is a treasured piece of intelligence that can be used as a guide for years to come.
My advice: print out the article and add it to your canning recipe book so you have this information at your fingertips.
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Homemade marmalade has an intense, fresh flavor that makes shop bought versions pale in comparison. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, oranges and other citrus fruits or any combination thereof.
Click here to read about the Cooking Temperatures and Setting Points for Marmalade Canning Experiment: