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.

Yes, I should have tested it when I brought it back to the boil,
before adding the pectin. The boil just looked different, sort of
thicker.

>>
>> 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.

I do the exact same thing with jam, regarding sterilising jars etc.
Other products I will give the BWB, but not jam.

JB

>
> Janet UK