Mamade Marmalade

[Mags22]

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

[237SJ]

When I made some plum jam it was a bit reluctant to set so I chucked the juice of half a lemon in. Apparently that adds a bit of pectin.

[Mags22]

Thanks 237SJ, will try that and let you know if it works

[237SJ]

When I did it, it was when I re-boiled it. I`m not sure if it would work cold. There are a few references to it on the internet though.

[atalanta]

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.

[jomifl]

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.

[Mags22]

Thanks to all who helped - tried lemon juice but that didn't help, so stirred more sugar in and reboiled and its turned out fine - thanks so much

[Iluvspikey]

lemon juice, pectin, or as a last resort, jelly cubes

[coccinelle]

This was your answer in January :-)

Thanks to all who helped - tried lemon juice but that didn't help, so stirred more sugar in and reboiled and its turned out fine - thanks so much

[coccinelle]

This was your answer in January :-)

Thanks to all who helped - tried lemon juice but that didn't help, so stirred more sugar in and reboiled and its turned out fine - thanks so