they look really stunning! I love the black little dots from the vanilla bean... and the consistency that came from the pectin is so gorgeous! you always do an awesome job, Bruno!
Hello Bruno. I made this marmalade using Kumquats last weekend and all I can say is........"Ohh My God....." It is out of this world. Thank you for sharing your wonderful recipes.
OMG!!!! BRUNO!!!! This looks absolutely awesome!!! I am making this to give out for gifts and for myself to use when I make your crumpet recipe. I commented on your crumpets video to please make a blueberry or apricot jam to go with the crumpets. I'm glad you did this one but hoping you'll do a blueberry, apricot or strawberry in the future. Jam making is a lost art in America but, I believe Bruno Albouze can single handedly bring it back, but with a French flair. You are an awesome teacher. I'm so glad you're here.
Made marmalade a few weeks ago from my orange tree...it's so good. The oranges were bigger this time than ever before...maybe they like this drought we're in?
We made this today, and it turned out delicious! But I think we reduced it a little too far. And now the marmalade is very thick after cooling. We were thinking of adding some water/orange juice (that we'll squeeze from the rest of the oranges), adding to the jars and putting it in the microwave for a couple of minutes to reheat and distribute the liquid. Is that a good way to fix that? Or are we stuck with candied marmalade? :)
Hey Bruno! The fruit + sugar is in the fridge for the 24-hour stretch right now! :-) Question: Is there a window for the 24-hour maceration period? Can it sit longer? Shorter? Thank you from your neighbor in LA, Nick
Half way done. My mixture now sits in the fridge. I used only 500 g of brown sugar. How about adding some juliened ginger in this recipe? Maybe ginger would come into play if this was lemon marmelade... What do you think Bruno? ;)
Thank you for sharing this great recipe Bruno! I would like to ask you if I can use the same procedure with lemons to make a lemon marmelade? What would be the best ingredience to add for a lemon marmelade (I'm not sure about the vanilla .... ) ? Thank you!
why did you put the jars upside down? no need for water bath? i made 3 jars few days ago, and it was so delicious. I am making more now. Thank you very much.
the water bath is either to sterilize or to create a vacuum. he sterilized his in an oven, which costs more energy but is arguably easier. he turned them upside helps create seal.
I am living and i Washington bora in Roma , we have in Italy vary vary recipe for wanderfull eating , BUT , you Bruno are veramente bravo . Trovo le tue spiegazioni e ricette F ANTASTICHE E SPECTACULAR ,!
Bonjour Bruno, De France je regarde beaucoup de tes videos qui sont bien sympas et concentrées ! Je ne parle pas très bien langlish ... Y'a un moyen pour avoir tes recettes écrite en français ?? Merci encore et franchement sympathique tes vidéos.
you make me crazily hungry 😲 you're channel is amaizing and when I watch you're videos I think I want to travel to ride your restorant because I give up and just wanna eat
Salut Bruno ici a Paris je trouve rarement les kumquats, quel genre d'orange me conseillez-vous bien-sûr un type d'orange que je peux trouver à Paris. Les petits oranges jus c'est bon pour faire cette marmelade ? Merci d'avance
+alexandraamalfi you dont have too cuz you are going to remove lots of vanilla seeds.. the skim will set on sides by the time it cooks and will stick to it.. so let it cook till the end..
hey Bruno , as you know how much I value your hard work and intelligence. in all sincerity I don t need to stress my self out by making my own preserve . which , I know I can find the best quality preserve product in market , ready for me to use with unnecessary time wasting in my kitchen. . this my food philosophy ., mind you no all products are unnecessary to buy . to point out specifically , the condiments . advisably , always buy the best .
I don't know which was more captivating, your narration or the marmalade, lol 😊
Korenn Rachelle lol
it's real!
He would sound amazing with a chocolate something recipe.
they look really stunning! I love the black little dots from the vanilla bean... and the consistency that came from the pectin is so gorgeous! you always do an awesome job, Bruno!
A great recipe without preservatives and chemicals that I can not pronounce or spell. Thank you Chef Bruno. You are the best.
Making them now. Wish me luck.
Hello Bruno. I made this marmalade using Kumquats last weekend and all I can say is........"Ohh My God....." It is out of this world. Thank you for sharing your wonderful recipes.
+Matthew Croft wow! thank you :)
Bruno, vous etes chef! c'est unbelievable bravo, keep the good recipes coming and thanks for the amazing videos!
Chaque saisons je prépare cette extraordinaire confiture...en tout ca vous recette sont toutes magnifique merci chef
I've made it (with kumquats) few days ago, and yes, i'll never forget it's taste.
Have to say your videos and skills are much better than the current commercialized chefs. So much respect to you Bruno!
Why can't I like this twice?
You've done it again Bruno.
Another amazing video.
OMG!!!! BRUNO!!!!
This looks absolutely awesome!!!
I am making this to give out for gifts and for myself to use when I make your crumpet recipe.
I commented on your crumpets video to please make a blueberry or apricot jam to go with the crumpets. I'm glad you did this one but hoping you'll do a blueberry, apricot or strawberry in the future.
Jam making is a lost art in America but, I believe Bruno Albouze can single handedly bring it back, but with a French flair.
You are an awesome teacher. I'm so glad you're here.
+Cheryl S. Sure i'll think about it :) thank u!
Thank you I love making my own jam or jellies, this recipe is a must to try!!
Grazie from Mallorca . I’ve made it and is fabulous ! Great colors, super aroma 🎉🎉🎉
Looks amazing! How long will the marmalade last in a cabinet unopened?
+Don Hillebrand months
c'est la meilleure recette sur le net et à force de vous Ecouter je commence à m'adapter à votre "bain linguistique"
I just made it with oranges. It came out so perfect. My new favorite jam. Thank you Breno
Kathy K Can you please send me the full recipe. I have been looking for it and i couldn’t find it. I would really appreciate it!!!
@@telisogamatos www.brunoskitchen.net/blog/post/orange-marmalade
Love youuuu!! Thanks a lot
Can i use this recipe to make all types of marmalade? You know, lemon, grapefruit, etc?
Great recipe:) how long will they last when the jars are not opened?
+Suriana Chakkour months
Looks delicious. Will I follow that recipe if I wanted to do lemons?
Made marmalade a few weeks ago from my orange tree...it's so good. The oranges were bigger this time than ever before...maybe they like this drought we're in?
Looks like it could be another taste of heaven...
Guess it would complement my whole wheat organic sourdouh bread perfectly...
We made this today, and it turned out delicious!
But I think we reduced it a little too far. And now the marmalade is very thick after cooling.
We were thinking of adding some water/orange juice (that we'll squeeze from the rest of the oranges), adding to the jars and putting it in the microwave for a couple of minutes to reheat and distribute the liquid.
Is that a good way to fix that? Or are we stuck with candied marmalade? :)
Looks great! How come you don't blanch the orange / kumquats in boiling water to remove the bitterness? Personal choice? Thanks!
This looks absolutely stunning and I can taste it now. Wow. This is a must try
Agreed :)
It is a must try. I made it with blood oranges. Yumm.
Please I can't get enough of your marmalade! Now it's time for an apricot vanilla follow up...
Bruno, I also have these Ball Mason jars. Can I sterilise the lids in the oven, too? I always thought I have to put the lids in boiling water..
Hey Bruno! The fruit + sugar is in the fridge for the 24-hour stretch right now! :-)
Question: Is there a window for the 24-hour maceration period? Can it sit longer? Shorter?
Thank you from your neighbor in LA,
Nick
+exquared longer yes..
Can I use other fruits?
Like;
Figs
Strawberries
Raspberries
Blueberries
Lemons
Green melons
Tomatoes
Thank you.
Half way done. My mixture now sits in the fridge. I used only 500 g of brown sugar. How about adding some juliened ginger in this recipe? Maybe ginger would come into play if this was lemon marmelade... What do you think Bruno? ;)
+Kazzzzzo inded you can add pureed fresh ginger
I'm definitely going to try this. Thanks for your videos... 😊
If you close your eyes, it’s like Lumiere is teaching you to make marmalade.
I've never had Orange marmelade before, how does it taste?
+Alexander F. orange
Thank you for sharing this great recipe Bruno! I would like to ask you if I can use the same procedure with lemons to make a lemon marmelade? What would be the best ingredience to add for a lemon marmelade (I'm not sure about the vanilla .... ) ? Thank you!
Not worthy of a response ......I guess.
thanks bruno, the recipe for this isn't on your site. could you add it or post it
the best orange marmalade ever!
why did you put the jars upside down? no need for water bath? i made 3 jars few days ago, and it was so delicious. I am making more now. Thank you very much.
the water bath is either to sterilize or to create a vacuum. he sterilized his in an oven, which costs more energy but is arguably easier. he turned them upside helps create seal.
wonderful..cannot wait to make it
This and peach/lavendel marmalde are the best!
awesome recipe, many thanks!!!!!!!!!
I love oranges but I am not a huge fan of bitter. Is there any other citrus fruit that wouldn't be so bitter/sour?
looks so good....I wanna try but gotta get some jars....mmmm
Amazing!! I Love your recipes !!
I am living and i Washington bora in Roma , we have in Italy vary vary recipe for wanderfull eating , BUT , you Bruno are veramente bravo . Trovo le tue spiegazioni e ricette F ANTASTICHE E SPECTACULAR ,!
Hello bruno , could you please make a recipe on how to make almond hazelnut butter or praliné.
Thanks
+saadamiens Sure here at Praliné: www.brunoskitchen.net/blog/post/chocolate-mousse-crunch-bars
Great man, thanks for your answer !
Bonjour Bruno,
De France je regarde beaucoup de tes videos qui sont bien sympas et concentrées !
Je ne parle pas très bien langlish ... Y'a un moyen pour avoir tes recettes écrite en français ??
Merci encore et franchement sympathique tes vidéos.
I absolutely enjoy your recipes and love love love your voice !
Hey Bruno! I was curious how do you make your icon and the short animation for your channel? Thanks if you could help :)
+Amateur Baker did not make it..
Someone made it for you? Who is it?
i will try,thanks a lot!
I love marmalade and i love kumquats.
Here in Taiwan is sour oranges season right now. Is it possible to use those instead?
Caylee Huang yes but I'd you want sweet marmalade you'll have to add a lot of sugar
you can add orange oil if you don't want to add as much sugar
Thanks for the recipe!
DAMM THAT LOOK'S GOOD
this looks absolutely amazing and sp good wow
What can I use if I can't get kumquats ?
oh oui sur des crumpets - surtout s'ils sont faits par Bruno himself !!
He sounds like the Emirates ICE entertainment announcements guy - so soothing!
you make me crazily hungry 😲
you're channel is amaizing and when I watch you're videos I think I want to travel to ride your restorant because I give up and just wanna eat
Elle est super belle!
mA confiture prefere Merci chef puis je utiliser orange sanguine??
+houari rachid je pense..
Are crumpets "muffin anglais"?
+aR0ttenBANANA96 2 different things
the music is amazing I love you Bruno
I will try it
Looks fab!
I got 2 huge kumquat trees at my front yard, and 4 trees outside of my warehouse.
Lucky. I go to my sister in law to get some her tree always has some. I made it it's so good.
what does ea means? 2 ea. lemon zest...etc
OMG I must try this!
Make me feeling nice 🤤🤤
I never eat orange/kumquat marmalade. It makes my voice sound too soothing. I prefer banana marmalade more.
Ж lmao
Salut Bruno ici a Paris je trouve rarement les kumquats, quel genre d'orange me conseillez-vous bien-sûr un type d'orange que je peux trouver à
Paris. Les petits oranges jus c'est bon pour faire cette marmelade ? Merci d'avance
+Sabaah Aumeerally Seville orange as the recipe says :)
+Bruno Albouze Will go and get those seville oranges today itself. Can't wait to try this during the week-end. Thanks ;)
Bruno I watched the video and read the recipe below I just didn't see when you added in the orange juice.
Good afternoon, Bruno! .. You are a professional from God ...)) ... thanks for the delicious world !!!!
Opinel or Laguiole? Bravo Bruno!
Do I skim foam?
+alexandraamalfi you dont have too cuz you are going to remove lots of vanilla seeds.. the skim will set on sides by the time it cooks and will stick to it.. so let it cook till the end..
Thank you!
Incredible recipe :)
hey Bruno , as you know how much I value your hard work and intelligence. in all sincerity I don t need to stress my self out by making my own preserve . which , I know I can find the best quality preserve product in market , ready for me to use with unnecessary time wasting in my kitchen. . this my food philosophy ., mind you no all products are unnecessary to buy . to point out specifically , the condiments . advisably , always buy the best .
well said
Omg your voice...
🤤🤤🤤🤤🤤
sorry for the wrong spelling bitter
god that looks good
sugar, oranges, and everything nice, these are the ingredients for creating the perfect little girls
Dans ce vidéo il y a au moins 70 euro de vanille, c'est vraiment dommage que aujourd'hui ça coûte aussi chère 😢
wow his voice! 😂😂😂 spectacular
its looking very hard jam, when it put in refregerator its become also more hard, am i right sir
No
谢谢老师爱心分享❤😊
when u have problems wd some bady just give him one
My goodness! CItrus gold.
That really looks delicious Bruno👌🏻👍🏻
If I did not know better id say you were flirting with the food .Awersome recipes
Magnifico!!!
Que rico!!!!
金桔 i love that
???can you please make strawberries marmalade?
Delicious!
That's a lot of vanilla beans... You must be very rich! ;))
+Kazzzzzo i have bean
Bruno Albouze Haha, you are witty too. ;)
looks bomb!
Agreed :)
Bravo chef
Would love to see you do rye bread without the seeds. :) Thanks Sharon
No
You are 💫
What I don’t care for is that none of the questions asked in the comments ever gets answered or replied to.