marmalade

[bazzard]

I've just made marmalade, putting the peel in the pressure cooker until soft and then treating it in the conventional way. I used preserving sugar, but put extra orange juice into the mixture. The marmalade was cooked for about 10 mins and went very sticky and gloopy - so much so that I can't get it out of the jar. Should I have included only some of the pips into the muslin bag. Where did I go wrong?

[Muppit]

My mum puts apple juice in hers... I think it is a chemical calle dpectin in the apple juice that helps the marmalade set to a more satisfactory standard!!!

If I was more bothered I would ask my friend google!

[bazzard]

Thank you. I'll try the apple juice. I've got some frozen marmalade oranges still.

[Muppit]

Any joy with the pectin?

[bazzard]

The marmalade was so firm that I had to throw the pan away!

[Muppit]

I'm very sorry to hear that. What quantity of apple juice did you put in? I have a feeling that you only need a littel bit... though I suspect that you realise that now!