Do you think this can be canned?

New Orleans, LA(Zone 9a)

I have quite a few satsuma trees and have been looking for recipes to can them as either a jam or a preserve. I came across this recipe on the Sunkist website and it sounds like what I've been looking for. However, there are no instructions for water bath or pressure canning, it only says to freeze. Do you think this can be canned?

Easy Fresh Orange Jam

The flavor of fresh oranges comes through in this Easy Fresh Orange Jam, it can also be frozen for longer storage.

3 SunkistŪ oranges,peeled and cut into chunks
4 cups sugar
3 oz. liquid fruit pectin
2 Tbsp. water

Instructions: (Makes 5 Servings)

Makes five 1/2-pint jars
In a food processor or blender, finely chop the oranges to yield 2 cups.
In a bowl, combine the chopped oranges and sugar; let stand for 10 minutes, stirring occasionally.
Combine the pectin and water; add to orange mixture, and stir for 3 minutes.
Pour into sterilized 1/2-pint jars with lids, filling to within 1/2 inch of the top; cover.
Set at room temperature for 24 hours; then refrigerate.
Will keep refrigerated up to three weeks-or freeze for longer storage.

So.App.Mtns., United States(Zone 5b)

Not sure about that, but here's a post that may shed some light...
Canning Citrus
http://www.rootsimple.com/2012/04/canning-citrus.html

New Orleans, LA(Zone 9a)

Thanks for the info. I really want a jam/preserves recipe, but might have to settle for a jelly or whole segments.

I also wrote to my state Ag Dept. This is what she said:
The jam would have to be heated before placing in the jars in order to process it in a boiling water bath. Heating the jam mixture would change the taste of the product so that it would have a cooked, rather than a fresh taste. It would, therefore, be more similar to an orange marmalade.

So I guess I'll do a little experimenting so to what's best.

Jo-Ann

Johnson City, TN(Zone 6b)

I tried a similar recipe but it called for orange jello. It keeps for 6 months canned.

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