ChatterBank1 min ago
Mamade Marmalade
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Help! just made a batch of MaMade marmalade, been making it for years, but todays seems reluctant to set - so re-boiled it for another 5-10 mins. Any ideas on thickening it up? Cornflour worked for lemon curd but don't know if it will for marmalade. Thanks in advance for any ideas
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For more on marking an answer as the "Best Answer", please visit our FAQ.Don't use cornflour. Reboil it with more sugar. Use 30 percent sugar over and above what you have already used. lemon juice may also help.
I have a friend who includes an orange Jelly ( melted in the reboil of the mixture ) but I fear this might mean the result will not keep as long as the normal preserve.
I have a friend who includes an orange Jelly ( melted in the reboil of the mixture ) but I fear this might mean the result will not keep as long as the normal preserve.
setting of marmalade and jam requires that the proportions of fruit acids and pectin are approximately correct. Adding lemon juice may correct the proportions if there is a lack of acid but as there is almost no pectin in it it will not correct a lack of pectin. Just buy some pectin and add it to the boiling marmalade. At the same time buy a jam thermometer so that you know when it has the potential to set.