unset marmalade

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Michele

unset marmalade

Just a note for Anastasia - your recommendation for a "potion" to set my unset blood orange marmalade was absolutely marvellous - I came down this morning to a perfectly 7 jars of the stuff, and OH and I enjoyed it on a slice of lovely fresh bread for our breakfast! Thanks so much - will know where to come next time! Michele.

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Anastasia

Works every time!!

Glad that it has now set , it really does work every time.
Enjoy.

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Lind

Unset Marmalade

I am interested in this - as I posted a while ago, my seville marmalade was slightly underset.

Ana, after adding the necessary, for how long do I boil it?

Lind

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Anastasia

can't say how long.

The best thing to do when making any jam is to put 2 saucers in the freezer the day before.This will give you an almost instant yes or no about setting point.
If you dip your spoon in the pot then ,hold it high over the pot& if the drips slow & start to flake then you are almost at setting point.
If you are doing the marmalade again to get a better set , with the addition of lemon juice , then the set is usually fast.
The positive way is when it wrinkles on the saucer.
Anastasia

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Michele

How long?

Ana - Anastasia is right. I always do the two-saucer test before jarring up. In this case, with my blood orange marmalade, I added the lemon juice and sugar, brought the jam to the boil and then boiled it until it reached the "jam" temperature on the thermometer. Then I did the saucer test - and - bingo! it was fine.

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troot

troot

Trying to reduce sugar content of marmalade I ended up with a delicious syrup after boiling for ages. I tried making my own pectin from Granny Smith apples and a little lemon juice, it passed the test but didn't work on the many jars of unset marmalade.

Is there anything I can do to end up with 'set' marmalade, apart from using the syrup in puddings or as a sweet sauce?

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Henrithecook

Setting


"The best thing to do when making any jam is to put 2 saucers in the freezer the day before.This will give you an almost instant yes or no about setting point.
If you dip your spoon in the pot then ,hold it high over the pot& if the drips slow & start to flake then you are almost at setting point.
If you are doing the marmalade again to get a better set , with the addition of lemon juice , then the set is usually fast.
The positive way is when it wrinkles on the saucer.
Anastasia "
I have two observations to make.

Firstly after years of jam, jelly and marmalade making I have finally given in and bought "Certo"
- apple pectin in a bottle. It really does work if you follow the instructions on the bottle and doesn't seem to affect the taste. It's great for things like strawberry jam when lemon juice alone doesn't seem to work.

Secondly, many years ago I read an article by (IIRC) the chief judge of the Women's Institute jam, etc., making competitions. She said that you get a better set with cane sugar (eg Tate & Lyle's, Whitworth's, etc) than with beet sugar (ie sugar made in the UK, such as Silver spoon, etc.) At the time of reading this I was having major nightmares with poor setting of even marmalade. After reading this I made sure that I only used cane sugar and haven't had problems since.

Incidentally, if you boil jam, etc., for too long it can go beyond the setting point and will remain as syrup so always remove the pan from the heat while you test for a set.

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Rasdora

"potion" for setting marmalade

Anastasia. I would be very interested in knowing what this "potion" is. Could you let me have the recipe? Many thanks in advance, Rasdora

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Anastasia

Potion

By potion I assume I helped someone who had unset jam or marmalade., & they called it a potion.
All jams / marmalade can be rescued if it is over or underset .

I have always found that the best thing you can use is lemon juice.
Try the juice of 1 lemon for each 2 or 3 jars .
Bring to the boil , & you should soon reach setting point.

It is very important to sterilise tha jars again from scratch.

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Rasdora

LEMON JUICE

Many thanks for your reply Anastasia. I have been making preserves very successfully for years, sometimes using lemon juice. After seeing the post I thought perhaps this was a tip I had not heard about - you can always learn! I prefer to use just fruit, sugar and lemon juice if necessary according to the fruit, without the use of added pectin. Thanks anyway for your reply.

 
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