Burnt Marmalade

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RJO

Burnt Marmalade

Hi Lindsey,

Just tried to make my first marmalade and unfortunately it burnt during the fast boil. I kept thinking should I stir this, but there is no mention of stirring in the How to Cook recipe instructions. Are you meant to keep stirring while it boils? What exactly is a fast boil? Thanks for your help.

Ryan

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Lindsey, Food Editor

Burnt Marmalade

Hello Ryan,

What a shame, I’m really sorry to hear that.

Generally if you are using a good heavy pan marmalade does not need stirring during the rapid boil.

Having said that I have occasionally had a problem with marmalade catching in some pans and now, if I use a pan that I am unfamiliar with I gently move a long handled wooden spoon of spatula across the bottom of the pan, every now and then, to make sure the shreds have started to settle.

The boil should be rolling which is very fast.

Best wishes

Lindsey

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RJO

Heat too high?

Thanks for the reply Lindsey.

I specially bought a good quality preserving pan from Lakeland.

Do you think the heat was too high?

The recipe says turn the heat right up and let it fast boil for 15 minutes.

I did just that and the bottom of my new pan was stuck fast with a thick layer of black burnt on jam.

I got the impression from the introduction to the chapter on preserving that modern hobs struggle to get the heat high enough to achieve setting point so I did turn my hob up to the max.

It was a real disappointment when in the last few minutes something that was looking and smelling delicious had to be thrown away.

Many thanks,

Ryan

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Lindsey, Food Editor

Burnt Marmalade

Hello Ryan,

Yes the heat is supposed to be very high. If the heat is not high it will take longer to set but it will set, it will just take longer.

I appreciate how disappointing it is, as it has happen to me too.

I find an occasional stir helps but most recipes will say not to stir so I just do it very gently to make sure none of the shreds have settled.

Kind regards

Lindsey

 
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