Help to salvage dark chunky marmalade
Asked on 22 Jan 2021 by avielmet
Dark Chunky Marmalade. Was I supposed to use the remaining poaching liquid for Stage 2? I used the one pint for the pulp but I discarded the rest thinking I just added the pulp, sugar and peel to the preserving pan for Stage 2. I now have a dark sticky substance after three hours of cooking. I'm thinking of heating it up again and straining it and simply finish candying the peel. Any suggestions to salvage this would be appreciated!
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Hello,
None of the liquid in this recipe should be discarded. The cut peel goes back into the preserving pan with the remaining liquid and the squeezed pectin rich juices from the orange pulp.
If you have the time and inclination it might be worth attempting to rectify it?
A sticky business I know, but firstly you need to measure what you have. This recipe makes 3.5L. Making that up may be a step too far but let’s say you have 1 litre of sticky substance - I would add 1.5L of boiling water and 500ml of fresh orange juice.
Then heat the marmalade mixture gently until it has all melted and combined. Then bring it up to a simmer and let it simmer for about a minute and then remove the pan from the heat.
At this point you could put a spoonful on a chilled plate and put it back in the fridge until the spoonful of marmalade is cold. This way, when it is set, you can check if the marmalade is a good consistency.
Leave to settle then pot in sterilised jars.
Feel free to ask again if you have any more questions.
Best wishes
Lindsey