Help to salvage dark chunky marmalade
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!