I have tried your recipe for suntina marmalade, and also watched the school video. Question is my marmalade took about 1 hour cooking after sugar added to get it to set. Also wondering if the 2 hour cooking before sugar added can affect the pectin level?
I've heard that heat will destroy the pectin as in simmering, but then how would it be possible to get the shreds soft enough?
Figured the water level added seemed like a lot of water. That's my thoughts and I like your site and the work you are doing for us.
Best regards Jimmy