Oh Jeni...This makes me so happy, gonna' try it for sure...Am really excited to see the Blood Orange Marmalade one, I love Blood oranges. Thank you for sharing your time. Blessed Be and Smooches... Alana in Arctic Michigan...LOL
Omg it looks delicious. You put a smile on my face when you mentioned you live in Arizona. I also live in Arizona. I moved across country about 10 years ago and I don’t have the space that I used to. Living in Arizona how do you store your canned items?
Hi, I just got the cookbook and I love it. So many jam, jelly etc. recipes and pickles and chutneys and things like that 440 pages!! Thank you for showing us this recipe, since it’s a ‘little fussy ‘ to make. You made it look easy. Did you use the classic pectin? I want to try and use the Pomona’s Pectin or Balls low sugar what do you think? I know it’s supposed to be only good for 1 year using the low sugar variation of the standard recipe? Thanks again for the help with a ‘kind of difficult’ recipe.
I understand this is 3 years old and hopefully you'll still be able to see and answer this question. When it comes to the lemon peel . Will it make any difference if I were to cut the peel down fine before making the jelly. I'm not so sure I myself would like strips of peel in my jam preserves jelly marmalade. Thank you..
This looks yummy! I can’t wait to try it myself.
Oh Jeni...This makes me so happy, gonna' try it for sure...Am really excited to see the Blood Orange Marmalade one, I love Blood oranges.
Thank you for sharing your time.
Blessed Be and Smooches...
Alana in Arctic Michigan...LOL
The Grey March Hair thank you so much! The blood orange video will be up Monday night! Stay warm in the mitten!
Just found you. My favorite too, making jellies. 🙋♀️❤️👏🏻
Welcome!! 😊
Thank you, you doing great job, I like it! God bless🙏
Thank you so much! 😃
Omg it looks delicious. You put a smile on my face when you mentioned you live in Arizona. I also live in Arizona. I moved across country about 10 years ago and I don’t have the space that I used to. Living in Arizona how do you store your canned items?
This is my pantry! 😊
czcams.com/video/hxrMsCu1Y3w/video.html
Hi, I just got the cookbook and I love it. So many jam, jelly etc. recipes and pickles and chutneys and things like that 440 pages!!
Thank you for showing us this recipe, since it’s a ‘little fussy ‘ to make. You made it look easy.
Did you use the classic pectin?
I want to try and use the Pomona’s Pectin or Balls low sugar what do you think?
I know it’s supposed to be only good for 1 year using the low sugar variation of the standard recipe?
Thanks again for the help with a ‘kind of difficult’ recipe.
My mouth is watering
It is really yummy!! 🙂
Ingredients please
This looks so yummy! I wonder, does it really need that much sugar?
If you need low sugar for your dietary needs, use low sugar pectin or Paloma and adjust your sugar. This can be done with any jam / jelly recipe.
I understand this is 3 years old and hopefully you'll still be able to see and answer this question. When it comes to the lemon peel .
Will it make any difference if I were to cut the peel down fine before making the jelly. I'm not so sure I myself would like strips of peel in my jam preserves jelly marmalade. Thank you..
You sure can. You can use a micro plane grater to get then super fine. 😋
@@Jeni_Gough
Thank you 😊
@@caroljeanscholl7370 Yw! 😊
Please list the ingredients
This is a Ball Recipe