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Marmalade help...
- Thread starter judy-ky
- Start date
Did it test out as done? One can follow. . .
a recipe but, due to fruit variations and such as DawnNYS mentioned, things can turn out differently.
I would let it sit for a couple of weeks and see how it is. Sometimes jams/jellies/marmalades can take a while to set. If it doesn't set up, you can try re-processing and testing it to get it to jell correctly.
And did you use a thermometer? Check:
http://sustainablepantry.com/2010/01/22/the-can-jam-month-one-citrus-marmalade/
And read the comments too.
a recipe but, due to fruit variations and such as DawnNYS mentioned, things can turn out differently.
I would let it sit for a couple of weeks and see how it is. Sometimes jams/jellies/marmalades can take a while to set. If it doesn't set up, you can try re-processing and testing it to get it to jell correctly.
And did you use a thermometer? Check:
http://sustainablepantry.com/2010/01/22/the-can-jam-month-one-citrus-marmalade/
And read the comments too.
steve2-in-la
Well-known member
My no-fail test is the spoon of hot product on a frozen saucer. If it doesn't gel after 10 seconds,
you cook it some more then test again. Mistral's right too. Let it sit for awhile because citrus WILL surprise you.
If it still hasn't jelled after a couple of weeks, pull it out of the jars and reprocess.
you cook it some more then test again. Mistral's right too. Let it sit for awhile because citrus WILL surprise you.
If it still hasn't jelled after a couple of weeks, pull it out of the jars and reprocess.
Thanks for the help and the ideas...............
I didn't weigh ingredients, the recipe used cup measurements. I didn't use a candy thermometer or do a saucer test, I just followed the recipe in Blue Ribbon Preserves by Linda J. Amendt. I haven't had any problems with any of her recipes in the past so I didn't think I'd have a problem with the marmalade. The recipe called for liquid pectin to be added, will the marmalade possibly still take a few weeks to set up with the pectin in it? I do see a candy thermometer in my future along with doing the saucer test.
I didn't weigh ingredients, the recipe used cup measurements. I didn't use a candy thermometer or do a saucer test, I just followed the recipe in Blue Ribbon Preserves by Linda J. Amendt. I haven't had any problems with any of her recipes in the past so I didn't think I'd have a problem with the marmalade. The recipe called for liquid pectin to be added, will the marmalade possibly still take a few weeks to set up with the pectin in it? I do see a candy thermometer in my future along with doing the saucer test.