How
4 Comments Add your own
Leave a Comment
Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <pre> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Trackback this post | Subscribe to the comments via RSS Feed
1. Pamela Mellish | January 25, 2009 at 2:06 pm
I am making Pam Corbins Seville Marmalade (not whole fruit method) and it will not set. Do I tip it out of the jars and boil for longer, arr more lemon juice or what. Please advise and I thank you very much in advance.
Pamela
2. Rebecca | January 26, 2009 at 4:05 pm
Hi Pamela,
Sorry I couldn’t reply sooner – I’ve been away and have only just got back. I’m not sure if this will be still be relevant but, just in case…
How long did you boil your marmalade for? Did you keep it at a rolling boil? Also, what method were you using to test for setting point? You could tip it out and try boiling it for longer but personally I’d just try to content myself with runny marmalade! I’m sure it tastes just as good…..
3. countrygate Cal | February 10, 2009 at 11:46 am
I’ve just found this blog and couldn’t resist a reply to this as I had the same problem with the same recipe. I decided to tip it all out of the jars and boil it again using a sugar thermometer to establish the setting point. I don’t usually bother with them but it had the desired effect. Good luck ( oh and it’s even more delicious with a small slug of whisky added just after setting point reached.
4. Rebecca | February 10, 2009 at 1:29 pm
How odd – I used exactly the same recipe but had no problems with the set – I think I did boil it for quite a while though – and just used the cold saucer method to test. Hmmm, my hob is pretty fierce so perhaps that has something to do with it – I had to keep a close watch that my rolling boil didn’t become a ‘rolling over and out the pan’ boil!