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Old 03-24-2008, 04:45 PM   #11
Assistant Cook
Join Date: Nov 2007
Posts: 7
Marmalade Set Problem

Originally Posted by dgregory View Post
I too have had this many many times - I squeeze the gue out of the pips n stuff but no set. is it that by the time the set on a saucer happens the marmalade has been boiled to buggery?

Solution - heresey - PECTIN.

I too have had a problem with marmalade set. (I use home grown satsumas instead of the seville..) This year I did BOTH (squeeze goo AND use pectin) and the marmalade came out perfect. Using the pectin by itself did not work for me in years past.

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Old 01-06-2013, 12:12 PM   #12
Assistant Cook
Join Date: Jan 2013
Location: Cardiff
Posts: 1
How to rescue runny marmalade

If your marmalade turned out runny, it could be a lack of pectin from your oranges. Remember that oranges being a natural product will vary in quality, so even if you have followed a tried and tested method, if your oranges weren't pithy enough, it can be difficult to get the marmalade to set.

You can rescue your marmalade by reboiling with more oranges. Here's how:

1. Pour your runny marmalade back into the preserving pan
2. Strain out and reserve the peel (you will add it back in later)
3. Get another batch of oranges. To be on the safe side, get the same quantity as you first started with. I always overbuy oranges and freeze them so I can remake marmalade later in the year when they are out of season so this is not normally a problem.
4. Squeeze the oranges and discard the juice (or cook another dish with the juice, eg. stir fry beef with orange and chilli. Mmmmm!)
5. Put all the bits from the juicer in your muslin bag. Scoop out all the pith from the orange skins and add to the bag. Discard the orange skins.
6. Put the muslin bag in your runny marmalade and simmer for an hour. Meanwhile wash and resterilise your jars.
7. Turn the heat up and boil furiously for 10 minutes. Add the peel back in after about 5 minutes. You should then be able to get the marmalade well over the setting point, ie above 105 Celsius. Remember that 105 C is only the starting to set point. To guarantee setting, get it above that. Then check the marmalade with the gel test on a cold saucer.
8. You will know if your marmalade is going to set because anything you dip into the marmalade will get really sticky. The marmalade you drop onto a saucer will soon set, as will the marmalade left on the spoon you scooped the sample out with. If that isn't happening then the marmalade is not ready to set.
9. When ready, turn off the heat and leave the marmalade to rest for 10 minutes when you can pick out any scummy bits that may have accumulated. Then pop it in the jars. Don't be surprised if your marmalade quantity has reduced by quite a lot!

Hope this works for you. It has for me.

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