ADVERTISEMENT
- Real Recipes from Real People -

ISO: Orange Marmalade (crock pot) - question

Misc.
I have tried this recipe twice with overwhelming disappointment. The long cooking causes the mixture to become very dark, and bitter. Could it be that some advice might have been omitted from the online recipe?
MsgID: 208545
Shared by: Darlene, North Central Florida
In reply to: Recipe: Orange Marmalade (crock pot)
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Darlene, North Central Florida
3
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Japanese Pink Sauce
  • This is the recipe I've used for years... JAPANESE PINK SAUCE 2 cups Mayonnaise (not Miracle Whip) 1 oz sugar 1/4 stick (1/8 cup) butter, melted 3 tsp. paprika 1/4 tsp. garlic powder 1/2 oz rice wine vinegar (seasone...
  • Snappy Snack Mix
  • SNAPPY SNACK MIX 3 cups pretzel sticks 3 cups mini buttery crackers 2 cups cocktail peanuts 1/2 cup butter or margarine 2 tablespoons red pepper sauce 2 tablespoons Worcestershire sauce 1 1/2 teaspoons seasoned salt 3...
  • Oil-Free Raspberry Vinaigrette Dressing
  • OIL-FREE RASPBERRY VINAIGRETTE DRESSING 1/2 cup raspberry vinegar 1 tbsp. Dijon style mustard 4 tsp. sugar 2 garlic cloves, finely chopped (2 tsp.) 2 tsp. Worcestershire sauce 1/4 tsp. each salt and pepper Com...
ADVERTISEMENT
  • Coffee Punch (using chocolate syrup and ice cream)
  • COFFEE PUNCH 1/2 cup instant coffee powder 2 cups sugar 3 quart hot water 2 quart milk 1 tsp vanilla 1 (5.5 oz) can chocolate syrup 1 gallon vanilla ice cream, softened Combine coffee powder, sugar and hot water, sti...
  • Guava Cobbler for Cheryl
  • GUAVA COBBLER 3 cups guave nectar OR freshly peeled diced guava 1 Tablespoon cornstarch 1/4 cup sugar Combine in saucepan and heat until boiling. Stir until mixture clears a bit. Mix batter together: 3/4 cup sug...
  • Shredded Brussels Sprouts with Bacon
  • SHREDDED BRUSSELS SPROUTS WITH BACON 1 1/2 pounds Brussels sprouts 4 slices bacon, chopped (about 1/2 cup) 1 large yellow onion, chopped (1 1/2 cups) 1/2 tsp. dried thyme 14 1/2-ounce can chicken broth Salt and ground...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Orange Marmalade (crock pot) - question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!