Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Question:Norman's Golden Three-Fruit Marmalade
    Lost? Site Map

    Question:Norman's Golden Three-Fruit Marmalade

    Sat Dec 08, 2012 3:07 pm
    Newbie "Fry Cook" Poster
    Norman's Golden Three-Fruit Marmalade I am VERY nervous about canning anything. Thank God for being able to freeze most food. But I know some things don't freeze well. Do you know of any reason marmalade cannot be frozen? I thought about putting it in small containers, and using it as needed? Any suggestions?
    Sat Dec 08, 2012 3:17 pm Groupie
    Don't be nervous! Jams and jellies made with acidic fruits and sugar are the easiest and safest items to can, as they tell you when they are spoiled because they get moldy. There's no chance they'll give anyone botulism. It's a great way to get started and over your nervousness. Fruit jams do freeze well, so I would think marmalade would, as well, although I've never frozen marmalade myself.

    I do have to add this: that recipe is out of date. Just putting it into jars and putting a lid on it is NOT the safe way to preserve. The filled jars must be processed in a boiling water bath (a stock pot can serve as a canning kettle) to sterilize the contents, create a vacuum, and melt the sealing compound. Jams and jellies need to be processed this way for 5 to 10 minutes, other foods like pickles and relishes need longer times. There is a canning and food preservation forum here where you can count on getting a lo of information, support, and reassurance, as well as info on more up-to-date safety input.

    Last edited by Zeldaz on Sat Dec 08, 2012 3:22 pm, edited 1 time in total
    Sat Dec 08, 2012 3:22 pm
    Forum Host
    This recipe (30 Minute Orange Freezer Marmalade) can be kept in the refrigerator for 3 weeks or frozen for 1 year.

    If the recipe you are using is similar, it should freeze well.
    Sat Dec 08, 2012 3:23 pm Groupie
    Sat Dec 08, 2012 3:31 pm
    Newbie "Fry Cook" Poster
    Thank you so much for your advice. I think I will stick with trying to freeze the marmalade (which I love, but I can't find the three-fruit kind in the stores I go to). Again, thank you and Happy Holidays.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites