Cooking & Baking
Related: About this forumNeed 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?
Mr.Bill
(24,104 posts)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)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)As some have pointed out here, reducing the water content by simmering works very well with most jams and jellies. The mixture wont boil at 220 until enough water has been boiled off. More heat wont 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)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.
if..fish..had..wings
(652 posts)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.
Quakerfriend
(5,417 posts)japple
(9,773 posts)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)and I just never could get the temp high enough. I wonder if using a hot oven would ever work?
japple
(9,773 posts)can actually get up to 220. I am wondering if the size of the pot matters.
Mr.Bill
(24,104 posts)Keep an eye on it, though.
mercuryblues
(14,491 posts)Act like that is what you meant to make
japple
(9,773 posts)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.