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Marmalade woe
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Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Tue Mar 01, 05 2:49 pm    Post subject: Reply with quote
    

I would make the wine. Re-boiling, even with added pectin, is rarely successful.

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Tue Mar 01, 05 2:50 pm    Post subject: Reply with quote
    

Just a thought - I made Seville orange yesterday, but took all the pips out of them and the 2 lemons, and mine set fine. Unless it was the two that escaped my notice and i can see in two of the jars that set it

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Tue Mar 01, 05 4:19 pm    Post subject: Reply with quote
    

I'm with Sarah. Make wine. Or just live with the fact that it's runny, if it tastes good.

Vic



Joined: 16 Feb 2005
Posts: 387
Location: Sherborne, Dorset
PostPosted: Tue Mar 01, 05 4:28 pm    Post subject: Reply with quote
    

speaking from far too much experience of runny marmalade, just remember to hold your toast flat, not at an angle, and you'll be fine!

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Tue Mar 01, 05 4:40 pm    Post subject: Reply with quote
    

You could use it in a cake, too (there are quite a few recipes that use marmalade as a flavouring/sweetener) - I dare say the texture would make very little difference in that case.

Guest






PostPosted: Tue Mar 01, 05 4:40 pm    Post subject: Reply with quote
    

I feared the "make wine" answer - I've got a stinking cold right now and don't feel like faffing around with homebrew. It's all in jars though so a day or two's wait shouldn't ruin it.

Is my no pips / no set theory about right then? The oranges were bog standard ones off the market. Tips for getting Mark II Marmalade to set also appreciated!

And runny marmalade just annoys me because it always finds a hole in the toast or some other way onto my plate!

Mat

Guest






PostPosted: Tue Mar 01, 05 4:44 pm    Post subject: Reply with quote
    

Bugs - we're talking about 7ish pints here...

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Tue Mar 01, 05 4:45 pm    Post subject: Reply with quote
    

You could freeze the cakes

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Tue Mar 01, 05 5:16 pm    Post subject: Reply with quote
    

That's a lot of marmalade wine, then Or a lot of flat toast. Take your pick.
It will keep in the jars for as long as you need it to, as long as it is covered.

moogie



Joined: 02 Feb 2005
Posts: 525
Location: Near Bridgend
PostPosted: Tue Mar 01, 05 5:54 pm    Post subject: Reply with quote
    

Was planninmg to make some marmalade tomorrow as it happens - I've never done it before - should I use pectin then? My recipe doesn't mention it. Or should I leave the pips in?

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Tue Mar 01, 05 7:15 pm    Post subject: Reply with quote
    

You can also use the runny marmalade in a bread and butter pudding, for an extra special zing.

Mat S



Joined: 07 Nov 2004
Posts: 282
Location: Leicester
PostPosted: Wed Mar 02, 05 7:03 pm    Post subject: Reply with quote
    

I called my Mum who suggested re-boiling with some pectin and it worked - phew!

Thanks for the help / suggestions - might have to get orange wine on the go anyway.

Mat

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Wed Mar 02, 05 10:13 pm    Post subject: Reply with quote
    

Pleased it worked Mat.

The potential problem with reboiling jam or marmalade that hasn't set is that you are slowly caramalising the sugar, and it gets darker, and makes the jam, marmalade or jelly less palatable to look at.

If it is near to the set, then you can do it, as you did and it sohouldn't effect the colour too much.

Mat S



Joined: 07 Nov 2004
Posts: 282
Location: Leicester
PostPosted: Thu Mar 03, 05 3:37 pm    Post subject: Reply with quote
    

No time for a post - too busy making toast.

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Thu Mar 03, 05 3:37 pm    Post subject: Reply with quote
    


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