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How to

How to…

test for setting point

sterilize jars for preserving

fill, seal and store preserves

get 3 good meals from 1 chicken

4 Comments leave one →
  1. Pamela Mellish permalink
    January 25, 2009 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.

  2. January 26, 2009 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. February 10, 2009 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. February 10, 2009 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!

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