Okay - so you used basically the CERTO Orange Marmalade Recipe
, with a slight modification or two.
It sounds like your two major problems were you used the wrong type of pectin and added it at the wrong stage of cooking:
1) Liquid and powdered pectins are not interchangeable. Use what the recipe calls for (and double check the package for manufacturer's instructions).
2) Liquid and powdered pectins are not added at the same stage of the cooking process. Generally, powdered pectin is stirred into the fruit and brought to a boil before the sugar is added. Liquid pectin is added after all other ingredients are combined and brought to a boil.
Reference for 1 and 2 above: Ball Blue Book - Guide to Home Canning, Freezing and Dehydration
(c. 2002, Alltrista Corp: p 28)
I've NEVER tried this - and I've not yet run across a site that gives a solution for this problem - but it's worth a shot to try to turn one jar of marmalade glaze into jam:
1) Empty one jar of marmalade into a small saucepan or skillet, heat gently to a boil, and cook to the gelling stage (using the "spoon sheeting" or "plate test" method - should be in your Ball Blue Book.)
2) Put back in the jar, allow to cool on the counter for 8-hours, and then refrigerate for 24 hours. You should then have one of the following:
a) no change - still orange marmalade sauce
c) a rock of orange colored stuff in a jar
If you get marmalade - then it might be worth reprocessing the entire batch, again.
You're right - making marmalade is a pain. But, after you do it for a few years, it gets easier and quicker.