Question about marmalade.

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I made some orange marmalade for the first time the other day. I made it for a friend, we don't eat much marmalade. What I need to know is what consistency should it have ( very jelly/jam like or more syrupy). It is still very syrupy and I am not sure if should be. Does it take a while to set up? If it should be more jam like, is there anything I can do to remedy the problem. I saw some jam/jelly remedies in the archives but wasn't sure if the marmalade would be different. Thanks for any help you all could give. Kim :-D

-- Kim in Indiana (kwcountrygirl@aol.com), January 05, 2002

Answers

What is called maramalade to me is something I can dip with a spoon and have it pile up on the spoon, not a liquid that would flow over the edges.

-- mitch hearn (moopups@citlink.net), January 05, 2002.

Kim, I make a pumpkin marmalade every once in awhile and the consistency is like a jam, not runny. You could try boiling it down more. I make mine without added pectin and go for jelling temperature, so if you used added pectin I'm not expert enough to know how to fix it. You might check the website of the pectin you used, or check the website that's probably listed on your box of pectin. (I have occasionally had this problem with jams and jellies because the pectin was stored improperly in the store and was no good, or because the heat and humidity was too high the day I made the jam/jelly. In that case I usually just re-label it "sauce" and use it over ice cream!)

-- Sheryl in ME (radams@sacoriver.net), January 05, 2002.

Sheryl, Could you share the pumpkin marmalade recipe? I have a lot of pumpkin in the freezer and I'm getting tired of pie!

-- Debbie in Mo (risingwind@socket.net), January 06, 2002.

In the olden days, if my jam didn't gel I would chop up apples or plums into it (for the pectin) add a little sugar and reccook. Dh insists on using commercial pectin. Those cp advisors say give your canning jars 2 weeks to set up-if they haven't set up by them, recook them with another box of pectin! My personal record was reccoking one batch 4 times-it did eventually gel, was not rubberry and tasted fine.

-- Mitzi Giles (Egiles2@prodigy.net), January 06, 2002.

I made it out of oranges a few years back and thought it did not turn out. To runny. Anyway I put in on a shelf and thought I would use it over ice cream and in two weeks it had set up just right. So wait a couple of weeks and see if that happens for you!

-- Teresa (c3ranch@socket.net), January 06, 2002.


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