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japple

(9,773 posts)
Sat Dec 4, 2021, 06:17 PM Dec 2021

Need help with jelly-making.

I was given a bag of satsumas from a friend and decided to make marmalade with them. I have been making jams, preserves, jelly for many years and this seemed like an easy project. I have made lemon marmalade in the past with excellent results and figured this would be about the same. I got it all put in jars but it did not set. The directions on the Certo package said wait for 2 weeks, but I didn't want to wait that long. Also, I have re-done jelly in the past and did not wait for 2 weeks. Today, I cooked it a second time following the instructions on the Certo package insert and it looks like it is not going to set. Can anyone help?

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Mr.Bill

(24,104 posts)
1. From my wife, the canner:
Sat Dec 4, 2021, 06:22 PM
Dec 2021

Put it all in a pot at a slow simmer until it reaches the desired consistency. This could take hours.

If you have a candy thermometer try for a temp of 220 F. My wife just made orange marmalade with no certo at all and this technique worked fine. Expect to lose some volume, though.

japple

(9,773 posts)
3. Okay. This looks like what I will have to do, and I don't care if I lose volume. I used a candy
Sat Dec 4, 2021, 06:41 PM
Dec 2021

thermometer and could not get it up to 220 F. I guess it will just take more time. Thanks a bunch to you and Ms. Bill!!!

mn9driver

(4,412 posts)
9. I've had setting up problems with certain kinds of jellies.
Sat Dec 4, 2021, 09:32 PM
Dec 2021

As some have pointed out here, reducing the water content by simmering works very well with most jams and jellies. The mixture won’t boil at 220 until enough water has been boiled off. More heat won’t do it; only boiling off enough water will do it.

It can take a long time to get it close, and then it will happen very quickly. At that point the trick is to stop before the temperature goes too high. Good luck!

japple

(9,773 posts)
11. Thank you for the information (and the science lesson!) I didn't know why my jelly would not reach
Sun Dec 5, 2021, 09:32 AM
Dec 2021

220. I will let y'all know what happens when I cook it again. Third time's a charm, right. Thanks everyone for your very helpful information.

5. I have done this also
Sat Dec 4, 2021, 06:47 PM
Dec 2021

Getting to 220 is not easy - and its HOT - but once I get to that temp I set, without any added pectin. Marmalade, jams, jellies all.

japple

(9,773 posts)
4. I followed the instructions on the Certo package insert.
Sat Dec 4, 2021, 06:44 PM
Dec 2021

Add 3 TBSP sugar, 1-1/2 tsp. lemon juice, and 1-1/2 tsp. pectin for every cup of un-set jelly.

vanlassie

(5,637 posts)
6. Last year my first and only attempt at orange marmalade failed
Sat Dec 4, 2021, 06:51 PM
Dec 2021

and I just never could get the temp high enough. I wonder if using a hot oven would ever work?

japple

(9,773 posts)
7. I had the burner turned up on high, but with my electric range, I don't know if it
Sat Dec 4, 2021, 07:25 PM
Dec 2021

can actually get up to 220. I am wondering if the size of the pot matters.

japple

(9,773 posts)
12. UPDATE: Today, I cooked it all again and it jelled! In fact, it probably is set too firmly. But
Sun Dec 12, 2021, 05:00 PM
Dec 2021

I can always melt it a bit in the microwave before spreading it on toast, and I can use it in my recipe for roasted cranberry sauce--the recipe calls for 1 cup orange marmalade.

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