"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 01-17-2008, 01:54 PM   #1
Assistant Cook
 
Join Date: Jan 2008
Posts: 1
Runny marmalade

Please help. my Seville orange marmalade looks great, tastes great but is very very runny. It passed all set tests before I potted it up and the peel is even throughout the pots. Is there anything I can do to thicken it up or is it a bit too late? Any ideas welcome. Thanks

__________________

__________________
tryingtobeearthmother is offline   Reply With Quote
Old 01-17-2008, 07:07 PM   #2
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
With marmalade - the main problems with setting up are:

(1) not cooked long enough: bringing it up to temp on a jelly thermometer doesn't mean it's ready - it means "get ready and pay attention". You say yours passed all set tests ... how did you test it?

(2) not enough acid: Some people leave out, or reduce, the lemon juice in a recipe because they think it will make the marmalade too bitter. Don't know your recipe.

(3) not enough pectin: some people make the mistake of going to great lengths to zest the oranges to avoid the bitter white pith between the fruit and skin. Unfortunately, the pectin in oranges is in the pith. And, ripe fruit has less pectin than under-ripe fruit which is why using 25% under ripe fruit helps.

Don't know "how" you "potted" these ... or how long ago. If it has been just 24 hours or so - you might try dumping the jars back into a pot and cooking them a little longer until it is not only up to the gel temp but also passes both the "sheet" and "plate" tests.

Sometimes, as a home canner, you can do everything right ... and it just does't set because you don't have a food lab to check everything.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 01-18-2008, 08:28 AM   #3
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC!!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-23-2008, 03:17 PM   #4
Assistant Cook
 
Join Date: Mar 2007
Location: Devon, UK
Posts: 25
Marmalade won't set

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.

__________________

Munching for you!
dgregory is offline   Reply With Quote
Old 01-27-2008, 04:15 PM   #5
Senior Cook
 
Join Date: Dec 2007
Location: northern Michigan in the forest, overlooking a waterfall
Posts: 147
not set up

Oh heck, I count on and hope for a few of my jam batches of various types NOT to set up so I can have some delicious fruit syrups for various recipes and just to use to be inventive. You just have to look at it in a different light!
__________________
xmascarol1 is offline   Reply With Quote
Old 01-27-2008, 07:47 PM   #6
Senior Cook
 
Join Date: Jan 2008
Posts: 337
Hi Tryingtobeearthmother,
One of your problems could be that you added too much water in the intial cooking of the oranges. If this is the case, then boiling to achieve the right setting point can result in degrading the pectin which is essential to good setting.

There are a couple of very detailed threads about this very problem on the BBC TV food messageboard that you might like to check out. Google bbc.co.uk, scroll down on the left to LIFESTYLE, click on food and then click on messageboard - located on the right. Go into the food chat messageboard and you`ll find quite a few threads that deal with this problem and how to deal with it.
All the best,
Archiduc
__________________
archiduc is offline   Reply With Quote
Old 03-18-2008, 07:26 AM   #7
Assistant Cook
 
Join Date: Mar 2008
Posts: 2
I have the opposite problem my marmalade is too set, is very thick but tastes nice. Can I save it and make it thinner enough to spread easily?
__________________
sheila62 is offline   Reply With Quote
Old 03-19-2008, 11:30 PM   #8
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by sheila62 View Post
I have the opposite problem my marmalade is too set, is very thick but tastes nice. Can I save it and make it thinner enough to spread easily?
Did you perhaps take a recipe that does not call for added pectin and you added some powdered or liquid pectin "just to make sure it would set"?

Knowing what you did will help us in figuring out how to rescue it.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-20-2008, 05:58 AM   #9
Assistant Cook
 
Join Date: Mar 2008
Posts: 2
over set marmalade

I managed to rescue the marmalade, I think it was too much sugar and not enough water. I added a pint of water and boiled for about 7mins, I now have perfect marmalade, my daughter loves it. Thanks
__________________
sheila62 is offline   Reply With Quote
Old 03-20-2008, 06:02 AM   #10
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Glad you worked it out and by the way, welcome to DC!!
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]