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How to make marmalade

kaneohegirlinaz

kaneohegirlinaz

Wannabe TV Chef
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WELL BUGGER!!!!
For two days now, I've been working on making Meyer Lemon Marmalade (it's a process) , which I use to do all the time, long ago.
I saw Organic Meyer Lemons and thought 💡 let's do this!

IMG_1199.JPG


As I was filling the jars, I realized I blew this!!!
I didn't dissolve the pectin correctly (nor did I do the "jell test" on a cold plate) ...
BUGGER!
Well, the recipe states to let the Marmalade is to sit for two weeks before opening... we'll see then...
 
kaneohegirlinaz said:
WELL BUGGER!!!!
For two days now, I've been working on making Meyer Lemon Marmalade (it's a process) , which I use to do all the time, long ago.
I saw Organic Meyer Lemons and thought 💡 let's do this!

View attachment 140309

As I was filling the jars, I realized I blew this!!!
I didn't dissolve the pectin correctly (nor did I do the "jell test" on a cold plate) ...
BUGGER!
Well, the recipe states to let the Marmalade is to sit for two weeks before opening... we'll see then...
Click to expand...
You'll be fine! 😉
 
kaneohegirlinaz said:
The Marmalade has been sitting now for about three hours and it's still not set ... I think I'll try to save it...
Click to expand...
Leave it overnight. I used to do that with some sweet chile jelly I used to make and some orange marmalade. Sometimes it sets (most times) and some times, it just refuses. Tomorrow, perhaps, back into the pan, bring to a boil, more pectin, try again!
 
Barriehie and karadekoolaid yup!
I'm going to leave the jars alone for 48 hours and if it still is too loose, I'll dump all of the jam into the pot, reboil and add more pectin, the right way.
I'm so mad at my self ... I haven't made Marmalade in so long I totally forgot how to do it, until I did it wrong!
BUGGER!!!!
 
Don't beat yourself up. Marmalade is really time-consuming and tricky. I've got a recipe for orange marmalade which doesn't use added pectin; just the pectin contained in the orange peel, pith and pips. Most times it's great, but sometimes it'll either come out too thin or too thick.
 
kaneohegirlinaz said:
Barriehie and karadekoolaid yup!
I'm going to leave the jars alone for 48 hours and if it still is too loose, I'll dump all of the jam into the pot, reboil and add more pectin, the right way.
I'm so mad at my self ... I haven't made Marmalade in so long I totally forgot how to do it, until I did it wrong!
BUGGER!!!!
Click to expand...
That's okay. Should see me waiting for the pressure canner to come up and I've not turned up the burner... (Oops)
 
kaneohegirlinaz said:
I didn't dissolve the pectin correctly (nor did I do the "jell test" on a cold plate) ...
BUGGER!
Click to expand...

Best (IMO that is!) and surest way to make marmalade with a good set is the traditional method without added pectin as there is plenty in the fruit itself. It involves overnight soaking the cooked peels and squeezed out citrus innards. Not for the impatient 😅

kaneohegirlinaz said:
The Marmalade has been sitting now for about three hours and it's still not set ... I think I'll try to save it...
Click to expand...

Reboil and rebottle as suggested ... a 20 minute boil with that amount of pectin will give a sure gel.
 
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