seville marmalade

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Jacqueline Dickenson

seville marmalade

I make marmalade every year , with no problem, but the last two years , though the taste is OK (with Delia's recipe of course) the peel is rising and leaving the clear jelly at the bottom. What am I doing wrong? I kept a hotel for over 40 years and my mother always made the breakfast marmalade using the same small quantity for many years, it received MANY compliments. I may add as I live in Spain now the oranges were picked fresh from our own trees! Jackie "D"

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Welshcookie

Marmalade

You are potting the marmalade too soon. Allow it to cool a bit then the peel will be suspended in the marmalade.

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sarah spooner

marmalade

maybe you are not doing anything wrong it could simply be that your ingredients are different in Spain ? maybe the oranges you have used contain less pectin which is giving a looser set allowing the peel to float to the surface. whats the sugar like? or do you still use the same as you did in UK
Sarah

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Anastasia

Marmalade

Regardless of what oranges you use , Welsh Cookie is right, marmalade should stand for at least 5 mins if it has peel in it .

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John S.

marmalade

Have to agree with Ann and Welsh C., the fruit in regular jam will also float to the top if the jam is bottled too soon, must let it stand 5 mins. or so before bottling.

 
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