On Thu, 22 Aug 2013 09:14:39 -0300, wrote:

>On Thu, 22 Aug 2013 12:51:26 +0100, Janet > wrote:
>
>>In article >,
says...
>>>
>>> I made five fruits marmalade last night. Used this recipe:
>>>
>>> http://www.canadianliving.com/food/f..._marmalade.php
>>>
>>> I did not do the setting test because I have never had a marmalade
>>> that didn't set, so of course, it didn't set. Bugger. I did check the
>>> liquid amount before adding the sugar so not sure what happened.
>>
>> Setting point can occur just a few minutes after it wasn't ready
>>(IYSWIM) so you probably were just too quick off the mark.
>>>
>>> Anyway, this morning I bought some jam setter, emptied all the jars
>>> back into the pot, re-washed and re-sterilised the jars, re-boiled the
>>> marmalade and added the setter. It only took 10 grams to set, so would
>>> probably have set by itself if I had boiled it for five or 10 minutes
>>> more.
>>>
>>> It is very nice. I just had some on toast.
>>
>> You just can't buy shop marmalade that's as good.
>> I use this recipe ( but sub any citrus fruit I fancy)
>>
>> http://www.deliaonline.com/recipes/t...e/traditional-
>>seville-orange-marmalade.html
>>
>> and always test for setting exactly the way she says.. I put a few
>>saucers in the freezer before I start.
>>
>> I don't understand why US recipes boil the filled jars.
>> In the UK we never do. We sterilise the jars before filling
>> (stand them in a roasting tin in the oven at 120). I still have some
>>marmalade from January 2012 and it hasn't gone off; it will last years
>>yet
>>
>> My 2013 red grapefruit and orange marmalade won a prize in the local
>>produce show last week.
>>
>> Janet UK
>
>I use that recipe of Delia's too, it is excellent and if you follow
>her set test, it's no fail. I hate recipes that add pectin, even
>strawberry jam can be made to set without it. Don't make it anymore
>but always used to make pounds of it when the kids were young.

You are right. I think that is why I jumped the gun, because I never
have trouble setting jam.

I didn't use much pectin to set it, but thinking back I probably
didn't need any. As soon as it came to the boil again it looked
different, it kind of had a thick boil to it, a little like toffee.
That should have told me it was at setting point right there. I put
the jam set in it then and let it go for a few minutes and then tested
it. I now think I should have tested it first.

Anyhow, it is nice. I just had a piece of toast and marmalade for
dessert. Not too sweet and plenty of bitterness coming through.

JB